Buckwheat Groats

Tonight, I got to enjoy a treat I rarely eat:  buckwheat groats. Here I am revealing my Soviet upbringing again, but buckwheat porridge is one of the key dishes of Russian cuisine.

This is what buckwheat groats looks like raw:


They might look familiar to you if you’ve ever eaten kasha in any form (random bit of trivia: kasha is actually the Russian word for porridge).  The difference between buckwheat groats and kasha is that kasha is toasted and groats are raw.  You cook them like rice: 1 part groats to 2 parts water.  Put in a small pot, cover, bring to a boil and then put on the lowest flame you can.  It will take about 20 to 30 minutes for them to cook.  Here’s what they look like done:


The traditional Russian way to eat them is with a bit of butter, salt and a glass of milk.  You can veganize that by substituting a good margarine and some soy milk. Mark talks about other buckwheat groat recipes in his book.


But sometimes the simplest thing is the best.  Buckwheat is an excellent whole grain, has tons of vitamins, minerals and lots of protein.  Enjoy!


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