How to cook buckwheat kasha and how to choose buckwheat groats

Find below three recipes for cooking buckwheat porridge. You may know that people call it buckwheat kasha. The main secret of making buckwheat porridge is to sort it out from black grains before cooking, sift it through a colander from dust and rinse well in running water. Only after these manipulations, can you expect an ideal result.

The first recipe to cook buckwheat kasha

Ingredients:

2.5 cups of cereals;

1 tablespoon softened butter;

0.5 teaspoon of salt.

Cooking method:

Thoroughly sift buckwheat from dust. Rinse. Pour the groats into a saucepan of such a volume that the buckwheat fills a little more than half of the container. Salt the future porridge and mix thoroughly. Put a spoonful of butter pour boiling water to a level so that the water is one finger above the groats. Place in a low oven for 3 hours. As a result, the porridge will be crumbly, fragrant, and tasty.

The second recipe

Ingredients:

2.5 cups of buckwheat;

1 st. a spoonful of butter;

0.5 teaspoon of salt.

Cooking method:

Sift the groats through a sieve pour boiling water over it. Then stir and drain all the water. Transfer the groats to a small saucepan without handles but with a lid. Salt and add oil. Pour boiling water over the buckwheat groats so that it completely covers it. Bring water to a boil over low heat. Next, put the pan in a water bath (place in another larger pot in which water boils), cover the pan with buckwheat with a lid, and do not touch it anymore.

Cooking time – 3 hours. Observe at this time so that the water in the large pot does not boil away. Top up if necessary.

The third recipe

Ingredients:

500 grams of a glass of buckwheat;

100 grams of butter;

0.5 teaspoon of salt.

Cooking method:

Fill the buckwheat with cold water to cover it. Add melted butter and salt to a water bath. Stir.

Place the saucepan in a water bath. Cook the porridge, watching the water level in a large container, for two and a half hours.

The result is a wonderful crumbly, fragrant porridge. Choose your best recipe and enjoy a healthy breakfast. Bon Appetit!

How to choose buckwheat and not fail with the groat’s quality

At first glance, the question will seem incomprehensible. It appeared that it was difficult to come and buy a package. Outwardly and in taste, it will probably seem that buckwheat is the same. Inexpensive and always on sale.

How to check the buckwheat quality

Core color

Intense heat treatment increases the loss of valuable qualities: the darker, the lower the thermal interference.

Don’t buy it if you see a dark brown core with a reddish tint. It’s a negative indicator that signals the loss of most of the valuable properties. The manufacturer subjected such groats to intense temperature exposure and overcooked them.

The color of the nucleolus from a conscientious manufacturer is monochrome, light brown, with even edges for each nucleolus. The green color, natural for buckwheat kernels, indicates the absence of thermal effects on the groats. Vitamins and minerals in the composition of such groats have been preserved in full.

However, green buckwheat loses popularity to the kernel. You may rarely find it on sale, plus the price factor. Many times more expensive. Below is the text. We will talk about it in more detail.

What are the details you need to pay attention to when buying and storing buckwheat groats

Package

Choose transparent packaging so that you can see what you are buying. We were able to assess the color and size of the nucleoli; the bigger, the better. There are no foreign fragments, impurities, rubbish in high-quality buckwheat, grains of the same size.

What type of cereal to choose?

The core (whole grain) is less thermally processed; therefore, in comparison with the flakes, the nutritional value is higher.

Flakes are suitable for those who want a tasty meal but do not want to waste time cooking. You may cook such a dish quickly. The taste of the core is not inferior.

Smell

It has a characteristic pleasant aroma. The presence of a musty odor (smells terrible) indicates the spoilage of the product, infection of the nucleoli with pathogenic microorganisms, and violation of storage conditions. You cannot use it for culinary purposes. A good indicator is the absence of bitterness sourness in the finished porridge, only a pleasant taste.

Shelf life

You may store the package for a year and a half; the opened pack is four months. The longer you keep, the more the composition loses its beneficial properties, do not delay with use.

If you want to bake the best buckwheat banana bread find our bonus recipe here