Cooking Instructions:

1. Place cookware with buckwheat over medium heat
2. Mix buckwheat with egg; stir well – not vegetarian option (optional)
3. Stir for 5-10 minutes
4. Add boiling water and salt, cover tightly, reduce heat to low, and simmer for about fifteen to twenty minutes or until buckwheat is ready (grains are tender). Drain the excess water (if not all absorbed)
5. Preheat the oven (350F), cover and cook in the oven for another 10 minutes. Use oven-safe cookware
6. Turn off the heat and leave kasha in the oven until ready to serve

Comments:

You can try instead of step 6: put the lid on tight, wrap the cookware with kasha in a blanket and leave for 1 hour. You can serve kasha with warm milk. Put kasha in soup bowls, pour milk in just to cover kasha, add sugar.

Good whole grain recipes representative.

Whole Grains Fact:  Since the beginning of the 20th century, grains have been used as a medium for food fortification. Whole grain products fortified with calcium, such as cereals, bread and frozen waffles, can be found on supermarket shelves. When using whole grain recipes look for fortified ingredients to make the meal even more nutritious.  See more about whole grain facts and recipes.

 

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