Buckwheat Groats Measured Small.jpg

Did you know Buckwheat is the Whole Grains Council December Grain of the Month? …or, more importantly, do you know what Buckwheat is? Let’s review the facts:

  • Common buckwheat (Fagopyrum esculentum) is a pseudo-cereal crop that produces short, wide-spreading plants bearing bright green, heart-shaped leaves and small white flowers.
  • Buckwheat groats are shaped almost like a pyramid, or a triangle with a rounded bottom and gently tapered sides.
  • Buckwheat beats out other cereal grains when it comes to high levels of zinc, copper, and manganese.
  • One word: PROTEIN.
  • Ok, one more word: FIBER.
Can you see why we’ve been bonkers for Buckwheat lately? Turns out most of you are crazy about this little grain as well, and when I asked for your personal favorite buckwheat recipes, you responded in droves! When it came to picking one recipe out for the blog, I had to give the spotlight to Twitter friend @NutritionJill and her favorite festive recipe for Kasha Varnishkas. Jill says: “I usually use onion broth instead of water or other broth. I never use chicken fat. I usually use olive oil or canola oil, maybe butter and oil combo.” Kasha Varnishkas from The Jewish Holiday Kitchen by Joan Nathan *serves 4* Ingredients
  • 2 teaspoons butter, margarine or oil
  • 1 medium onion, chopped fine (½ to ⅔ cup)
  • 1 egg, slightly beaten
  • 1 cup buckwheat groats (kasha), coarse granulation or whole
  • 2 cups boiling broth, bouillon, or water
  • Salt, if desired, to taste (omit if using salty broth)
  • Freshly ground black pepper to taste (be generous)
  • ¼ to ½ pound (as desired) egg bow macaroni (large size, not soup size), cooked, drained, and kept warm
  1. In a skillet that has a cover, melt the butter or margarine or heat the oil, and saute the onion until it is translucent.
  2. In a small bowl, mix the egg with the buckwheat groats, and add this to the skillet. Cook the groats, stirring them, until the grains are dry and separated.
  3. Add the broth or bouillon or water, salt, and pepper, cover the skillet, and simmer the kasha for 10 to 15 minutes or until all the liquid is absorbed.
  4. Stir in the  macaroni, and serve.
Thanks Jill, and to everyone else who sent us their recipes! Click here to get more Buckwheat information and recipes. I wonder what the first Grain of the Month will be in 2011? Any guesses?  — Alison    

Add a Comment