You are here

Kasha ( Buckwheat )

Natural.Foodie's picture
  Butter/Margarine 1 Tablespoon
  Egg 1 , beaten
  Whole buckwheat groats 1 Cup (16 tbs)
  Water/Beef bouillon 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon

Melt butter or margarine in a medium saucepan.
In a small bowl, combine egg and buckwheat.
Add to butter.
Cook over medium heat, stirring constantly, until egg is cooked and buckwheat groats are dry and separated.
Add water or bouillon, salt, and spices.
Bring to a boil, and then reduce heat to low.
Cover and simmer until tender.
NOTE: Cracked wheat or cracked rye may be substituted for the buckwheat.
Maindish Kasha Add 1 cup cubed, cooked meat.
A chopped and sauteed onion may be added.
Selected additions of almonds, mushrooms, and chopped turnips are also delicious.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 198 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 60.9 mg20.3%

Sodium 266.5 mg11.1%

Total Carbohydrates 33 g11%

Dietary Fiber 4.9 g19.6%

Sugars 0.1 g

Protein 7 g13.5%

Vitamin A 3.1% Vitamin C 0.44%

Calcium 3% Iron 10%

*Based on a 2000 Calorie diet


Kasha ( Buckwheat ) Recipe