Kasha is the name for buckwheat that has been roasted to a deep amber color. It is one of the oldest traditional foods of Russia. Despite its name, buckwheat is not actually a member of the wheat family, but rather a relative of rhubarb. Of all the grains, buckwheat has the longest transit time in the digestive tract and is the most filling.
- Stabilizes blood sugar
- Builds blood; neutralizes toxic acidic waste
- Benefits circulation
- Strengthens the kidneys
- High proportion of all eight amino acids, especially lysine
- Rich in vitamin E and B-complex vitamins
Kasha has a strong, robust, earthy flavor and makes a very hearty meal. It can be eaten as a hot breakfast cereal, a side dish, or a grain entrée mixed with vegetables.
The only way to cook kasha is to add it to boiling water. This keeps the grains separate and less mushy. It also makes the cooking process faster. Do not add kasha to cold water, as it will not cook properly.
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 cup kasha
2 cups water
pinch of sea salt
- Bring water to a boil.
- Slowly add kasha and pinch of sea salt.
- Cover and let simmer 20 minutes.
- Fluff with fork.