Buckwheat groats are used to make the cereal or porridge known as kasha after being roasted, steeped, and then boiled until tender. Strong, nutty flavours are enhanced by roasting the groats, and cooked kasha has a hard texture and a slightly sticky consistency. Eastern European cuisine frequently features kasha, and the Jewish dish kasha varnishkes blends cooked kasha with bowtie pasta and onions. The term "kasha" is frequently used in some regions of the world to describe any porridge prepared from any whole grain, including wheat, barley, millet, and oats, even though it typically refers to cereal or porridge produced from buckwheat groats. However, buckwheat groats are referred to as kasha in the United States. Buckwheat is not a true grain, but rather a seed that can be treated like one. It shares this trait with wild rice, which is not a variety of rice but rather a seed, as well as quinoa.
How to cook with grains?
Although it is not a grain, cooking Kasha groats is similar to cooking grains such as rice since they must soak to soften and absorb water. Simply simmer two parts water to one part kasha for 15 minutes to use the groats instead of rice. Kasha grits are a healthier alternative to flour or cornstarch for thickening soups and stews. In general, kasha can be baked, steamed, boiled, or served plain with a little seasoning.
Even today, kasha is a cuisine that may be served both salty and sweet because it is such a staple among Eastern Europeans and North American Jews. Savoury kasha is cooked with salt and butter flavouring. Another traditional method is to cook it in chicken stock, and in addition to butter, chicken fat can be added to provide flavour and moisture. Modern cooks serve it with grated cheese, and it can also be used as an ingredient in soups such as split pea soup, as well as a salad component.
Sweet kasha is also a traditional preparation, both as a breakfast cereal and as a dessert porridge or pudding. In this form, the kasha is cooked in milk rather than water or stock, and it is seasoned with salt and sugar. Brown sugar, molasses, or maple syrup are other options for sweetening kasha, and with the addition of raisins or fresh berries, as well as almonds or roasted pumpkin seeds, it may make a wholesome and nutritious breakfast cereal.