Buckwheat: grain or seed? Kasha!

Buckwheat groats, aka grechka, or roasted buckwheat grains, while called grains, are actually seeds. Some people claim that with buckwheat kasha one can lose a lot of weight. It is excellent for diabetics because it has a low glycemic index, it is much healthier than rice, and it is gluten free!

Buckwheat groats have been known for 8000 years. It is believed that they originated in Northern China and "traveled" through Asia and Europe. Buckwheat is very popular in Eastern Europe, including Russia, Ukraine and Belarus, and it grows well in cold climates and acid soils.

Usually we serve kasha as a side dish with meat and gravy, sauteed mushrooms and onions, or Beef Stroganoff. Some people like it in salads, others in a soup. Flour from buckwheat is also popular for making crepes. Japanese people like soba noodles made out of buckwheat. I love my kasha sweet! I mix it with our Golden Hex honey, and if desired, add some milk.

How to cook kasha? Think of it the same way as cooking rice. For one cup of pre-cleaned kasha, add two cups of water, a teaspoon of butter and a pinch of salt. Once it starts boiling, lower the heat and wait till the water stops seeping, about 15 to 20 minutes. Then let the covered dish sit in the microwave so the grains become tender. Adding a bit of butter, truffle oil or olive oil makes it softer.

We, East Europeans, are very used to the roasted type of buckwheat. Bad to me are the over-roasted and small grains, which have a hard time cooking.

Golden Hex carries a variety of buckwheat, 6 different kinds at the time of writing. Come, explore and enjoy!