Best 3 Kasha Buckwheat Groats Breakfast Cereal Recipes
Buckwheat, a naturally gluten-free and nutritious grain, is the star of this versatile breakfast cereal. Kasha, a traditional Eastern European dish made from toasted buckwheat groats, serves as the base for this hearty and flavorful cereal. It's a rich source of dietary fiber, protein, and essential minerals, making it an excellent choice for a balanced morning meal.
This article presents a collection of delectable kasha buckwheat groats breakfast cereal recipes that cater to various dietary preferences and taste buds. From a classic kasha cereal recipe with a touch of butter and honey to savory variations featuring sautéed vegetables, herbs, and spices, there's something for everyone to enjoy.
For those with a sweet tooth, a delightful recipe combines kasha with fresh berries, nuts, and a drizzle of maple syrup. Those seeking a protein-packed breakfast can opt for the kasha cereal with yogurt and chia seeds, offering a creamy and satisfying start to the day.
Additionally, the article includes a vegan-friendly recipe that uses plant-based milk and incorporates flavorful additions like cinnamon and raisins. There's also a recipe that explores the unique combination of kasha with roasted sweet potatoes, creating a wholesome and colorful breakfast bowl.
Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to prepare these delicious and nutritious kasha buckwheat groats breakfast cereals.
KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES
This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty).
Provided by Whats Cooking
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
- Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
- In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
- In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.
Nutrition Facts : Calories 126.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 38.7, Sodium 522.5, Carbohydrate 16.6, Fiber 1.6, Sugar 3.3, Protein 5.3
KASHA OR BUCKWHEAT GROATS
Steps:
- Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add broth. Bring to boil, then lower to simmer.
- Put kasha in a nonstick skillet and add egg. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate. Cook until grains are slightly toasted and lightly browned.
- Pour the simmering broth over kasha. Add salt and cover tightly. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender. If necessary, continue cooking 5 minutes longer or until grains are tender.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose the right buckwheat groats: Look for hulled buckwheat groats, which have been processed to remove the outer hull, making them easier to cook.
- Rinse the groats before cooking: This helps to remove any dirt or debris.
- Use a ratio of 1:2 groats to water: This will give you a creamy, porridge-like consistency.
- Cook the groats over medium heat: This will help to prevent them from sticking to the bottom of the pot.
- Stir the groats frequently: This will help to ensure that they cook evenly.
- Add your desired toppings: You can add anything from nuts and seeds to fruits and spices to your kasha.
Conclusion:
Kasha is a delicious and versatile grain that can be enjoyed for breakfast, lunch, or dinner. It is a good source of fiber, protein, and minerals, and it can be easily customized to your own taste. With its nutty flavor and creamy texture, kasha is a great addition to any healthy diet.
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