This recipe yields about four one-cup servings.Introduction to Cooking Rice with Hot LiquidThe three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains. Enjoy it on its own. Now the buckwheat groats are ready to be cooked with hot liquid cooking techniques. Once toasted, you can prepare and serve buckwheat as you would rice.Pour a small amount of the buckwheat groats into the skillet so that the groats fit in the bottom of the skillet in a single layer. Leaf Group Ltd. ; April 1994 Remove the pan from the heat and let it stand covered for ten minutes.Terms of Use | Privacy Policy | Advertise | LicensingThe kasha should have a rice-like quality. To cook, rinse 2-3 times in a bowl.

The grain is cooked uncovered in a large quantity of water. Often a combination of these methods is used to cook grain depending on the type of grain, the particular recipe, or the desired effect. Set to a medium high heat and add a lid. Place the buckwheat in a pot, add 2 cups (8 fluid ounces is roughly equal to a cup) of water. Because buckwheat contains no gluten, buckwheat is an appealing alternative for those with a gluten sensitivity or celiac disease. The grain and water are then dumped into a colander and drained for several minutes to remove the excess moisture. University of Missouri Extension; Buckwheat: A Multi-Purpose, Short-Season Alternative; Robert L. Myers, et al.

Step 2. Season the kasha with salt and serve it. The grain slowly absorbs moisture and cooks very evenly.Add one beaten egg to the pan and stir it into the groats immediately. Step 3. Heat a large skillet or pan on medium-high heat until hot. Move quickly to prevent the egg from congealing into a large mass. Cover the pan and allow the kasha to simmer for fifteen minutes. "I cooked buckwheat a while back using a method similar to method one and it turned out mushy.

I have some left in the cupboard and I am going to try it again using an egg. Hulled buckwheat is available roasted, but if unroasted buckwheat groats are used, it is a simple process to roast, or toast, the grains on the stovetop before continuing.Pour two cups of water into a saucepan and bring it to a boil.Heat a large skillet over medium heat and add just enough oil to coat the pan.

The time can be reduced or lengthen depending on how much of a toasted flavor is desired. Some grains are boiled briefly before they are steamed while others may simply require soaking in cold water for a period of time to tenderize the grains prior to steaming.

How to Toast Buckwheat. Heat a large skillet or pan on medium-high heat until hot. Break up any clumps of egg and grain that may occur. Do not add oil or fat.Stir the groats constantly for 4 to 5 minutes. Some grains benefit from soaking before they are cooked because cooking with hot liquid alone may not produce the optimum results.Steaming alone usually is not adequate for cooking many types of grain, so it is often used in conjunction with other cooking methods and techniques.

"After roasting the buckwheat (if necessary) there are several methods for cooking kasha. Thanks for the suggestion. PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION

The egg helps to keep the buckwheat groats from sticking together.

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Rinse the groats under running cold water really well, using a mesh sieve, and drain well. When using either method for preparing kasha as a side dish, many people prefer to add additional seasonings such as pepper, garlic, and onion to make the dish more flavorful.Cooking grain with the absorption method is, perhaps, the method that most people are accustomed to when cooking many types of grain, but it is often the most difficult. Hulled buckwheat is available roasted, but if unroasted buckwheat groats are used, it is a simple process to roast, or toast, the grains on the stovetop before continuing. Use of this web site constitutes acceptance of the LIVESTRONG.COM Pour a small amount of the buckwheat groats into the skillet so that the groats fit in the bottom of the skillet in a single layer. Leave some space in the pan to stir the buckwheat freely. Simply add small batches of the She holds a Doctor of Philosophy in social psychology from the University of Massachusetts.Cook the toasted buckwheat like you would rice, then add a little butter and salt. This recipe yields about four one-cup servings.Some people find that coating the kasha with the egg is the only way to keep it from becoming too mushy, while others feel that it is an unnecessary step. After 15-20 minutes all the water will be absorbed and the buckwheat will be cooked. Reduce the heat to low, cover the pan, and simmer for fifteen minutes or until the buckwheat has absorbed all of the liquid.Remove the kasha from the heat and allow it stand (covered) for five minutes.

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