Buckwheat Groats are a toasted grain also known as kasha. It cooks quickly and has an intense flavor that tastes great when cooked with rice. Eastern Europeans love it with pasta. Try it in pancakes and dumplings too!
Directions: Simmer 1 cup Arrowhead Mills Buckwheat Groats in 2 cups water for 5 to 7 minutes. Makes about 3 1/2 cups.
Consume only after cooking. Not ready to eat.
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Despite its name, buckwheat is actually the seed of a broadleaf plant similar to rhubarb (which is why it’s gluten-free). Buckwheat has more protein than rice, wheat, millet or corn and loaded with essential amino acids lysine and arginine, which many grains are deficient in.
Hugely versatile, hulled buckwheat kernels are typically consumed either as groats (uncooked tan to green kernels), or as kasha (roasted buckwheat groats). Kasha—a staple food in Eastern Europe—is often steamed in a stock with onions, olive oil and fresh parsley.
In Japan, where buckwheat has been cultivated for at least 1,000 years, its most popular form is in "soba" noodles—noodles made from buckwheat flour. You can also use buckwheat flour to make any kind of bread; and the groats can be used as an alternative to oatmeal.