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Whole
Grain Recipe: Buckwheat Kasha with Cottage Cheese or Tvorog
Ingredients:
Buckwheat (8oz)
Milk (4oz)
Water (16oz)
Cottage cheese (16oz) - if possible use original Russian “tvorog”
Butter (3.5oz)
Eggs (2)
Sugar (4tbsp)
Lemon juice (1tsp)
Cinnamon (0.5tsp)
Bread crumbs (3tbsp)
Serves 4
Cooking Instructions:
1. Fry buckwheat on medium heat for 5 minutes constantly
stirring
2. Bring water to boil. Add buckwheat into boiling water, add salt, reduce heat, and simmer until buckwheat is
ready
3. If all water was absorbed and buckwheat is still not ready – add ˝ glass of water (repeat if
necessary)
4. In separate pot bring milk to boil. Add milk to the buckwheat. Simmer for another 10 minutes or until kasha absorbs all liquid and thicken. Turn off heat and drain excess
liquid
5. Cool prepared kasha down to room temperature.
6. In the same time, mix cottage cheese with eggs, sugar and add to kasha after kasha cools down. Stir
thoroughly
7. Cover the bottom of well greased baking dish
(pan) with bread crumbs, then fill with kasha. Cut butter in small slices and
spread them over the kasha
8. Bake in oven until kasha gets golden brown
crust
This is one of the very unusual buckwheat whole
grain recipes.
Whole
Grains Fact: In the flour refinement process, except for the carbohydrates, most of the nutrients are removed.
Refined flour we buy, except for the few nutrients they choose to fortify, has far fewer nutrients than
original whole grain. See
more about whole grain facts and recipes.
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