Eating whole grains improves you health, but it also makes your dinners more interesting. Add more exotic whole grains such as buckwheat groats to your cooking. Buckwheat groats have a chewy texture and a slightly nutty taste when cooked properly, but if handled and cooked improperly, buckwheat groats taste bitter. Precooking the groats removes some of the bitter compounds. If you do not have time to roast the groats, purchase kasha, a Russian name for toasted buckwheat groats. Add this to my Recipe Box.
Instructions
1. Heat a skillet over medium heat. Then, add 2 tbsp. of olive oil and 1 cup of buckwheat groats.
2. Toast the buckwheat groats over medium heat, stirring to prevent burning, for three to five minutes or until the pale, raw buckwheat groats turn into a rusty color. Remove from the heat and continue to cook following the same method as for kasha.
3. Bring 2 cups of water per 1 cup of buckwheat groats or kasha to a boil. Add the groats or kasha to the boiling water and turn the temperature down so the groats cook at a simmer over low heat.
4. Cover the pan and cook for 12 to 15 minutes. Stir every five minutes.
5. Add salt to taste. Serve when the groats absorb all of the water and have a slightly chewy, yet tender taste. Serve as a side dish or use the cooked buckwheat groats in your favorite recipe.
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