I found buckwheat groats!
gingamom-san, Eijyo-san, I found buckwheat groats!
It was labeled as 'Buckwheat kasha (roasted)'
made in UK
It seems that in Eastern European countries like Russia, Ukraine, and Poland, it is eaten as a home-cooked meal, similar to porridge.
In Ukraine, there is a proverb that says, 'Buckwheat kasha is mother, rye bread is father.'
Kasha (каша)refers to porridge, a staple Eastern European home-cooked dish made from millet, rice, or buckwheat groats.
Among these, buckwheat kasha is said to be commonly eaten in Ukraine.
This proverb likely expresses that both buckwheat kasha and rye bread are indispensable foods for the Ukrainian people.
(By the way, the staple food of Ukrainians since ancient times has been wheat or rye bread.)
(The world ranking of buckwheat production by country is Russia, followed by China, with Ukraine in third place, and Japan in seventh—based on statistics up to 2022.)
These buckwheat groats came in both roasted and unroasted versions, but I bought the roasted one and will try using it right away.
Bread with buckwheat groats
This is great! As always, I'm learning from gingamom-san's note.
Buckwheat groat soup
Just as you said, 'Buckwheat groats aren't just for kasha (porridge/risotto),' and since it seems you also use them in soups, I figured if they can turn into porridge, they should work quite well in soup. So, without pre-cooking them (my impatient habit), I just tossed them in along with some red lentils.
Tabbouleh made with buckwheat groats (☆☆☆☆☆ Top marks)
Next, I followed gingamom-san's recipe exactly.
I might have used a little too much water to cook the buckwheat groats.
I love dishes like this. It's the best!
By the way, I had a lot of mint left over that I bought for this, so I put the mint in a jam jar, poured hot water over it, let it steep for 2-3 minutes, added agar to the extracted mint water, shook it to dissolve, and made mint jelly.
Since I didn't add any other seasoning, it's the ultimate in refreshing.
Ukrainian Kasha with Mushroom Sauce (☆☆☆)
I'm not a huge fan of white sauce, but it goes well with mushrooms and kasha. It has a chewy texture, and I paired it with things like red rice, which I like.
but it was delicious.
Maybe white rice would have been better.
Ethnic One-Plate Meal (☆☆☆☆)
I froze the leftover buckwheat groats, so I decided to serve them with an ethnic one-plate meal later. I was out of coconut milk, so I made a quick vegetable chili con carne instead.
Everything turned a 'dark color,' so it doesn't look like much again, but it was delicious.
Next time, I'll try it with Thai curry.
Roasted Buckwheat Groat and Dried Fruit Crunch Chocolate (☆☆☆☆☆)
Buckwheat groats in chocolate?
I gave it a try.
I chopped up some cacao nibs I had at home and some dried figs,
and melted 100g of chocolate in a double boiler.
I recently learned that you don't have to cut the parchment paper to fit the mold perfectly;
it's fine to just crumple it up and spread it out.
It's done. Wow, what is this? It's a sophisticated flavor, and the bitterness and nuttiness are a huge hit. This is the best! ☆☆☆☆☆. gingamom, you're a genius!
The bitterness is irresistible!
Every single one of these ideas was wonderful, simple, and delicious, but my top recommendations are,
• Roasted buckwheat groat and dried fruit crunch chocolate
• Tabbouleh made with buckwheat groats
They were great, so please be sure to check them out on gingamom's page. Honestly, I'm so glad I started using note.
いいなと思ったら応援しよう！
❤️