Buckwheat Groats Recipes

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BUCKWHEAT GROATS

Buckwheat is a cereal rich in lysine. Buckwheat groats are a very simple way of preparing this gluten free cereal.

Provided by Missy Wombat

Categories     Breakfast

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 2



Buckwheat Groats image

Steps:

  • Cover the buckwheat with hot water, drain and dry it again, then mill it very coarsely.
  • Cook with the listed water over a low heat for about 15 minutes.
  • Spicy variation: add vegetable stock granules and season with fresh herbs and a little garlic.
  • Can also add some grated cheese.
  • Sweet groats: add a little honey and vanilla extract.
  • Fold in ordinary cream or whipped cream to taste.

Nutrition Facts : Calories 154.6, Fat 1, SaturatedFat 0.2, Sodium 15, Carbohydrate 33.5, Fiber 4.5, Sugar 1.5, Protein 5.7

1 cup buckwheat groats
1 3/4 cups water

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



Kasha Varnishkes - Jewish Buckwheat Groats With Noodles image

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

1 cup buckwheat groats
1 egg
1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
2 cups chicken stock, brought to a boil
1 teaspoon salt
1 quart water
1/2 teaspoon ground black pepper
3 tablespoons corn oil or 3 tablespoons chicken fat
1 1/2 large onions, chopped coarsely

BUCKWHEAT GROATS

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7



Buckwheat Groats image

Steps:

  • In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Meanwhile, lightly beat egg in a medium bowl. Add groats, and stir until well coated. Add groats to skillet, and increase the heat to high. Cook until the egg has dried on the groats and the kernels are separated, about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 7 to 10 minutes.

3 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
1 large egg
1 1/2 cups buckwheat groats (also known as kasha)
3 cups Homemade Beef Stock, or low-sodium canned beef stock
Coarse salt and freshly ground pepper

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