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Cooking buckwheat groats
Hi everyone,
I bought buckwheat groats yesterday at my local health food store and am a bit confused on the cooking method.
Does buckwheat need to be toasted into kasha in order to be eaten ?
Can I add the groats to water and cook as I would any other grain ?
Thanks for the suggestions
I bought buckwheat groats yesterday at my local health food store and am a bit confused on the cooking method.
Does buckwheat need to be toasted into kasha in order to be eaten ?
Can I add the groats to water and cook as I would any other grain ?
Thanks for the suggestions
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Replies to This Discussion
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Permalink Reply by Vega Kelly on -
A few options for buckwheat... You can roast the groats like you mention - great for cereal! Or cook like rice, at a 1:3 buckwheat-to-water ratio, for about 20 minutes. It can also be sprouted. We use sprouted buckwheat in our Vega Vibrancy bars. Let us know if you create any great recipes!
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Permalink Reply by Nicole Lund on -
Sprouting buckwheat is really easy and yummy but some people get turned off the first time they try it. I just wanted to note that it is normal for it to get kind of a gelatinous coating around as it is soaked. :)
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Permalink Reply by Sarah V on -
I love sprouting buckwheat - it can be used in loads of dishes.
If you soak the buckwheat overnight, then rinse REALLY well, you can dehydrate it to make buckwheaties, which are kind of crunchy and great in raw desserts, snack bars, crackers, salads, etc.
If you keep rinsing/draining the buckwheat every few hours it'll start sprouting.
I also like to make a porridge by processing my soaked buckwheat with a bit of water, banana, couple of dates and cinnamon until it's smooth and porridge like. I serve it warmed with blueberries. It's a great comfort food for winter. Hope this helps!
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Permalink Reply by Luis on -
Kelly can you tell me about the cereal?
Maybe it's in the Thrive book?
Vega Kelly said:A few options for buckwheat... You can roast the groats like you mention - great for cereal! Or cook like rice, at a 1:3 buckwheat-to-water ratio, for about 20 minutes. It can also be sprouted. We use sprouted buckwheat in our Vega Vibrancy bars. Let us know if you create any great recipes!
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Permalink Reply by Luis on
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What do you mean by "processing"?
Does that mean cook, mix in, or blend while cooking or toss into vita mix?
Sarah V said:I love sprouting buckwheat - it can be used in loads of dishes.
If you soak the buckwheat overnight, then rinse REALLY well, you can dehydrate it to make buckwheaties, which are kind of crunchy and great in raw desserts, snack bars, crackers, salads, etc.
If you keep rinsing/draining the buckwheat every few hours it'll start sprouting.
I also like to make a porridge by processing my soaked buckwheat with a bit of water, banana, couple of dates and cinnamon until it's smooth and porridge like. I serve it warmed with blueberries. It's a great comfort food for winter. Hope this helps!
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Permalink Reply by Sarah V on
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Sorry, when I say 'processing', I mean whizzing it in a blender or a coffee mill to blend it into a smooth porridge like consistency. It's lovely!
Luis said:What do you mean by "processing"?
Does that mean cook, mix in, or blend while cooking or toss into vita mix?
Sarah V said:I love sprouting buckwheat - it can be used in loads of dishes.
If you soak the buckwheat overnight, then rinse REALLY well, you can dehydrate it to make buckwheaties, which are kind of crunchy and great in raw desserts, snack bars, crackers, salads, etc.
If you keep rinsing/draining the buckwheat every few hours it'll start sprouting.
I also like to make a porridge by processing my soaked buckwheat with a bit of water, banana, couple of dates and cinnamon until it's smooth and porridge like. I serve it warmed with blueberries. It's a great comfort food for winter. Hope this helps!
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Permalink Reply by Luis on
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oh, ok. Thanks.
Sarah V said:Sorry, when I say 'processing', I mean whizzing it in a blender or a coffee mill to blend it into a smooth porridge like consistency. It's lovely!
Luis said:What do you mean by "processing"?
Does that mean cook, mix in, or blend while cooking or toss into vita mix?
Sarah V said:I love sprouting buckwheat - it can be used in loads of dishes.
If you soak the buckwheat overnight, then rinse REALLY well, you can dehydrate it to make buckwheaties, which are kind of crunchy and great in raw desserts, snack bars, crackers, salads, etc.
If you keep rinsing/draining the buckwheat every few hours it'll start sprouting.
I also like to make a porridge by processing my soaked buckwheat with a bit of water, banana, couple of dates and cinnamon until it's smooth and porridge like. I serve it warmed with blueberries. It's a great comfort food for winter. Hope this helps!
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Permalink Reply by Dasha Kornienko on -
Luis,
Here are two of my favourite breakfast buckwheat options:
"A Raw Buckwheat Porridge for a Healthy Breakfast"
"Overnight buckwheat groats" (of course you can substitute nut/rice mylk for the kefir, if you want a dairy-free meal)
In response to the first question, when cooking buckwheat ("kasha" or raw), I actually use a 1:2 ratio of grain to water. Growing up in Ukraine, roasted buckwheat porridge was definitely a staple dish in my diet, so I'm very particular when I cook it to make sure it comes out just like my grandma's kasha. Unfortunately, I've found that a lot of the roasted buckwheat sold in grocery stores falls apart when cooked. The best kasha I've found is sold in Eastern European stores, if you have any of those around. In any case, here are some good instructions to make sure that it doesn't come out mushy. I like to take it off the heat when there is still a tiny bit of moisture at the bottom of the pot, and keep it covered for a few minutes to let the groats continue to absorb and puff up. It truly is an art! ;)
Good luck!
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