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Buckwheat

Buckwheat is loaded with nutrients, especially protein, and it has a nutty, earthy flavor.  It's most commonly ground into a dark, gritty flour and used to make everything from pancakes to soba noodles.  Eastern Europeans also like their buckwheat crushed into small groats, which they toast in oil and use to make side dishes and breakfast cereals.

Varieties: 

 

buckwheat grits = buckwheat cereal = cream of buckwheat   Notes:  These are finely ground buckwheat groats that cook very quickly.  They're commonly used as a breakfast cereal.   Substitutes:   barley grits OR hominy grits

 

 

buckwheat groats = unroasted buckwheat groats = raw buckwheat groats = whole white buckwheat groats.    Notes:   These are buckwheat kernels that are stripped of their inedible outer coating and then crushed into smaller pieces.  Unprocessed white groats are slightly bitter, so before you cook them it's a good idea to toast them in oil for several minutes until they're rust-colored.  This removes the bitterness and brings out a pleasant, nutty flavor.  If you don't want to do this yourself, you can buy already roasted groats, called kasha.   Substitutes: kasha (similar texture, nuttier flavor) OR millet OR amaranth OR quinoa

 

kasha = kasza = roasted buckwheat groats = toasted buckwheat groats   Pronunciation:  KAH-shuh  Notes:  This is the Russian name for buckwheat groats that have been toasted in oil to remove buckwheat's natural bitterness and to bring out a sweeter, nuttier flavor.  They come whole or crushed into a coarse, medium, or fine grain.   Substitutes:  buckwheat groats (Untoasted groasts have a milder, more bitter flavor compared to kasha.  You can convert them into kasha yourself by cooking them in oil until they're rust colored.) OR rice

unhulled buckwheat groats  Notes:  These are used for making sprouts.


Copyright 1996 - 2005  Lori Alden