Grain Info and Cooking Chart 4
Type of Grain: Whole Buckwheat Groats 1 C. dry
Amount of Liquid: 2 C.
Cooking Method: Use 10-inch skillet. Mix grain with lightly beaten egg. Toast in skillet for 3 minutes to coat the grain with egg and to seal and separate the grain. Add boiling salted water or stock plus 1 tsp butter. It will splutter up. Cover, lower heat and simmer.
:Cooking and 10-12 minutes Standing Time: Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Whole unroasted buckwheat is paler in color than kasha, almost an off-white. It also has a more delicate flavor than the roasted buckwheat.
Type of Grain: Creamy Kernel Buckwheat Grits 1/2 C. dry
Amount of Liquid: 3 C. (1 C. milk, 2 C. water)
Cooking Method: To a 3-qt saucepan, add milk, water, salt to taste, plus a small piece of butter. Bring to a boil gradually, add grain, stirring constantly. Lower heat to medium low and cook, uncovered, stirring occasionally towards end of cooking.
:Cooking and 10-12 minutes Standing Time:
Approx Yield: 2 1/3 C.
Comments: A bit coarser in texture but similar to Cream of Wheat, with its own flavor.
Type of Grain: Roasted Kasha 1 C. dry
Amount of Liquid: 2 C.
Cooking Method: To a 3-qt saucepan, add milk, water, salt to taste, plus a small piece of butter. Bring to a boil gradually, add grain, stirring constantly. Lower heat to medium low and cook, uncovered, stirring occasionally towards end of cooking.
:Cooking and 10 -
20 minutes -
whole Standing Time: 10 -
15 minutes -
coarse 8 -
10 minutes -
medium 5 -
6 minutes -
fine
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Kasha has a nutty, fragrant, assertive and slightly grassy flavor. Perfect for people with wheat allergies and it's gluten-free. The choice of granulation depends on the final dish.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Amount of Liquid: 2 C.
Cooking Method: Use 10-inch skillet. Mix grain with lightly beaten egg. Toast in skillet for 3 minutes to coat the grain with egg and to seal and separate the grain. Add boiling salted water or stock plus 1 tsp butter. It will splutter up. Cover, lower heat and simmer.
:Cooking and 10-12 minutes Standing Time: Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Whole unroasted buckwheat is paler in color than kasha, almost an off-white. It also has a more delicate flavor than the roasted buckwheat.
Type of Grain: Creamy Kernel Buckwheat Grits 1/2 C. dry
Amount of Liquid: 3 C. (1 C. milk, 2 C. water)
Cooking Method: To a 3-qt saucepan, add milk, water, salt to taste, plus a small piece of butter. Bring to a boil gradually, add grain, stirring constantly. Lower heat to medium low and cook, uncovered, stirring occasionally towards end of cooking.
:Cooking and 10-12 minutes Standing Time:
Approx Yield: 2 1/3 C.
Comments: A bit coarser in texture but similar to Cream of Wheat, with its own flavor.
Type of Grain: Roasted Kasha 1 C. dry
Amount of Liquid: 2 C.
Cooking Method: To a 3-qt saucepan, add milk, water, salt to taste, plus a small piece of butter. Bring to a boil gradually, add grain, stirring constantly. Lower heat to medium low and cook, uncovered, stirring occasionally towards end of cooking.
:Cooking and 10 -
20 minutes -
whole Standing Time: 10 -
15 minutes -
coarse 8 -
10 minutes -
medium 5 -
6 minutes -
fine
Let stand 5 minutes.
Approx Yield: 4 C.
Comments: Kasha has a nutty, fragrant, assertive and slightly grassy flavor. Perfect for people with wheat allergies and it's gluten-free. The choice of granulation depends on the final dish.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted