Wolffs Kasha Buckwheat Cooking Instructions Food

KASHA (BUCKWHEAT GROATS) BREAKFAST CEREAL

Kasha (Buckwheat Groats) Breakfast Cereal image

I got this off the back of a box of Wolff's medium granulation kasha. I don't know if it would work with other granulations, as I haven't tried it! I'm not sure why it says to serve with milk -- I just treated it as if it were microwaved instant oatmeal, and added a couple of packets of Splenda at the end. Edited to add that the nutrition facts are obviously incorrect -- two tablespoons of dried kasha are 85 calories, so if you use water, that should be the calorie count.

Provided by brokenburner

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons dried kasha
1 dash salt
2/3 cup water or 2/3 cup milk
artificial sweetener (optional)

Steps:

Stir 2 T kasha and a dash of salt into 2/3 cup water or milk in a 2- to 3-cup bowl. Microwave, uncovered, on MEDIUM, 5 to 8 minutes, stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 minutes. Serve with milk and favorite sweetener.

HOW TO COOK BUCKWHEAT KASHA

How to Cook Buckwheat Kasha image

Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 23m

Number Of Ingredients 4

Ingredients

1 cup toasted buckwheat groats
1 3/4 cups filtered water
1-2 Tbsp unsalted butter (to taste (I used unsalted butter))
1/2 tsp salt (or to taste (I used sea salt))

Steps:

Rinse and drain buckwheat well.
In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles image

This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).

Provided by Whats Cooking

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup buckwheat groats
1 egg
1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
2 cups chicken stock, brought to a boil
1 teaspoon salt
1 quart water
1/2 teaspoon ground black pepper
3 tablespoons corn oil or 3 tablespoons chicken fat
1 1/2 large onions, chopped coarsely

Steps:

Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY

Kasha Varnishkes at Wolff's in New Jersey image

Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.

Provided by Joan Nathan

Categories Pasta Side Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water

Number Of Ingredients 10

Ingredients

2 large onions, sliced in rounds
2 to 3 tablespoons margarine or chicken fat
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha
2 cups water or bouillon
Salt and freshly ground pepper to taste
N/A freshly ground black pepper
3/4 pound large or small bow tie-shaped noodles
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander (optional)

Steps:

1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.

KASHA

Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

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Wolffs Kasha Buckwheat Cooking Instructions Food

KASHA (BUCKWHEAT GROATS) BREAKFAST CEREAL

HOW TO COOK BUCKWHEAT KASHA

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY

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