BUCKWHEAT GROATS BUCKWHEAT GROATS (G03) [ Add this product to my Interest List ]   [ View my Interest List ] [ Private Label And Packaging Information ]
	Also Known As: BUCKWHEAT Product Info: Buckwheat (Fagopyrum Esculentum) is not a grain but an annual related to rhubarb. Hulled Buckwheat is cream colored and becomes brown only when toasted. The groats are small and angular shaped. When roasted, this grain is called "Kasha" (Kah-sha). Buckwheat is rich in amino acids and considered the "heartiest" grain, although it is not as easy to digest as other grains. Buckwheat groats have a walnut cocoa flavor. Buckwheat is native to Central Asia and was introduced to Europe at the end of the middle ages. Buckwheat Groats have been an important food source, in a variety of forms, since the 10th Century BC. Suggested Use: The nutty, earthy flavor of Groats is traditionally found in knishes, soba and piroshki. Use in pilafs, cold salads or as a breakfast porridge. Groats can be dry-roasted, sauted, baked, braised, refried or marinated. Ingredients: Buckwheat groats. Basic Preparations: RINSE 1 CUP GROATS IN COLD WATER. DO NOT SOAK. PLACE GROATS AND 2 CUPS OF WATER IN A PAN AND BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER 10-15 MINUTES. ONE CUP DRY YIELDS TWO CUPS COOKED.
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