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Buckwheat Kasha - Hrechana Kasha Recipe | |
Brunch | |
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Ingredients:
1 cup fine or medium buckwheat groats1 large egg 2 cups water or stock 1 tablespoon oil 1 teaspoon salt
Directions:
Mix buckwheat with beaten egg. In a heated 2 quart pot, cook buckwheat, stirring with a wooden spoon, 3 to 4 minutes until grains separate and there are no lumps. Do not scorch. Bring water or stock to a boil. Pour boiling water or stock into buckwheat and stir well. Reduce heat to low, cover, and cook 20 minutes. Stir in oil and salt.In Ukrainian, kasha means cereal. In American usage the word is associated solely with buckwheat groats. High in potassium and phosphorus and containing twice as much vitamin B as wheat, buckwheat is the best source of biological protein among edible plants, having more than 90 percent of the protein value of nonfat milk solids and over 80 percent of whole egg solids. It is low in calories.
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