Buckwheat is neither a wheat nor a grain but, in fact, is a seed. Sometimes called a pseudo-cereal & is similar to amaranth, millet or quinoa in flavour.
Buckwheat (Roasted) – Bulk
$1.54 – $15.40
Description
Roasted buckwheat (also known as Kasha) is a darker brown colour than the raw variety. It has a much stronger, earthy & nuttier flavour than raw buckwheat with a harder, crunchier texture.
You can use them in soups and stews in place of barley or grind it down to make your own gluten free flour.
How To Cook Roasted Buskwheat:
- Rinse in a fine mesh strainer under cold water, removing and damaged seeds or debris.
- Add to a large pot with enough water to cover (about 2½ cups of water per cup of buckwheat) and a pinch of salt. You can also use stock or add some butter for more flavour.
- Bring to a boil, reduce the heat to low and cover.
- Simmer for 12-15 minutes or until the water has been absorbed and the buckwheat is tender.
- Remove from heat, and allow to sit covered for a few minutes before fluffing with a fork and serving
Storage: Store in an airtight container in a cool, dry spot away from direct sunlight.
