Toasted buckwheat groats--the name alone is a mouthful. Cooking groats yields a slightly crunchy and nutty starch alternative to commonplace rice or potatoes. Buckwheat flour comes from untoasted ground buckwheat, but toasting the grains results in groats. These groats also go by the name kasha, and are served as a common Eastern European side dish, according to the Recipe Tips website. The groats quadruple in bulk during cooking, so plan your menu accordingly. This method yields four 1-cup servings.
- Skill level:
Things you need
- 2 cups water
- 2 tsp olive oil
- 1 cup toasted buckwheat groats
Bring 2 cups water with 2 tsp olive oil to a boil over medium high heat in a saucepan.
Pour in 1 cup of toasted buckwheat groats and cover the pot. Reduce the temperature to low, so the mixture simmers for 15 minutes.
Remove the covered saucepan from the heat and let stand, covered, for a final 10 minutes, or until the toasted buckwheat groats have absorbed all of the water.
Stir the groats with a fork to separate the grains and serve.
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