Buckwheat

No, I am not talking about the Little Rascal! But I have heard a lot about Buckwheat recently. Then I was at Garden Fresh the other day BAM! There was a large end cap stack of buckwheat for $0.99 a bag. My hand went to grab some just to try but I hesitated and decided not to get it. Why does this little grain scare me so much? I have only had buckwheat soba noodles. So how exactly do I fix it? So I thought it was time to face my fears and do a little research on this little grain.

Did you know?

• Buckwheat has been grown in America since colonial days. In fact it was a common crop on most farms in the northeastern and northcentral United States.
• The leading buckwheat states are New York, Pennsylvania, Michigan, Minnesota, and North Dakota.
• Buckwheat hit its all time high in 1866, when it was in demand for livestock and flour.
• 75% of the grain produced is used for livestock and poultry. 5-6% is used for flour. 5-10% is turned under for green manure. EW!
• Buckwheat can cause skin rashes if consumed in large amounts.

Ok so the big question is How do we cook it??? Well here we go...

Both roasted buckwheat (kasha) and raw hulled buckwheat (buckwheat groats) are easy to cook. For each cup of buckwheat, use two cups of water. Expect the buckwheat to expand to about double its size as it absorbs the water during cooking. After cooking, there are many ways to use buckwheat and kasha in main and side dishes as well as in baking and desserts.

Instructions for Cooking Kasha:

•Place two cups of water in a 2 quart pot and heat on medium high.

•Add 1/4 teaspoon of salt and bring water to a boil.

•Add kasha to water and stir it in well with a fork.

•Turn temperature to low and cover pot.

•Simmer for ten to fifteen minutes until kasha absorbs the water and is softened.

•It is important not to overcook buckwheat or it can become mushy.

Serving Suggestions:

Hot kasha is served as a healthy and filling porridge in Russia and Eastern Europe. Indeed, kasha served hot with cream makes a very nutritious breakfast. It can be sweetened with sugar or honey, and topped with fruit or nuts.

Hot kasha may also be seasoned with salt, pepper and other spices and served as a side dish in place of rice. Roasted kasha will have a deeper more earthy flavor than buckwheat groats.

Instructions for Cooking Buckwheat Groats:

Add two cups of water and 1/4 teaspoon of salt to a two-quart pot. Heat to boiling. Stir in 1 cup of buckwheat groats. Lower heat and simmer for fifteen to twenty minutes, until water is fully absorbed, stirring occasionally.

Serving suggestions:
Add sauteed onions, season with salt and serve hot as a side dish.

Well I guess that does not sound to frightening. I am actually interested in trying the porridge route. If any of you have tried cooking buckwheat and/or have any recipes, I would love to hear from you!



Sources: http://www.hort.purdue.edu/newcrop/afcm/buckwheat.html
Read more at Suite101: How to Cook Buckwheat: Nutritious and Gluten Free, Make a Place For Buckwheat on the Menu