Buckwheat “grains” are actually the seeds of an herb with physical resemblance to beechnuts and nutritional similarities to wheat. Kasha, or whole roasted buckwheat, is made from roasting organic white buckwheat. It is toasted and golden brown in colour.Kasha can be boiled like rice. The secret for a light, fluffy texture is to seal the kernels with an egg before hot water is added. Mix 1 cup kasha with 1 beaten egg to coat and place in a skillet on medium heat. Let dry for 2-4 minutes, stirring occasionally. Pour 2 cups boiling water on the buckwheat and reduce heat to low. Cover and let steam for 10–15 minutes until water has been completely absorbed and kernels are tender.
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