Hi everyone! Do you know how to cook buckwheat kasha? Do you know that buckwheat recipe dinner takes 15 minutes to wing or less? How about trying a new approach to the same old buckwheat kasha? Keep reading!
Please close your eyes for a split second and think tomato juice. What comes to your mind first? My association is buckwheat … I meant airplane. I do not know why but the best taste of tomato juice you get is being thousands of feet above the ground. Did anyone out there felt the same? Thank you! I knew I have friends out there!
Another best-ever pairing for tomato juice is…Ready? Buckwheat! (I made that misprint on purpose) I know I know it sounds almost ridiculous but as my friend posted on Facebook, “weird is a natural side effect of being awesome”. Be brave. Jump in!
Buckwheat Kasha from my childhood
So, pre-school, I’m 5-year old and it’s time for lunch and I’m watching closely the in charge –of- lunch lady bringing in the trays of food for lunch. My favorite lunch ever that I am waiting for that always made my day at those times was buckwheat with tomato juice with sausage on aside. We are skipping the sausage here but believe me buckwheat with tomato juice is heaven! You need to know a couple of tricks though how to make it taste the best but I am here to help you! I don’t know who invented this genius combination but if it became a favorite of a 5-year-old toddler (parents of picky eating toddlers are saying WOW now…) responsible healthy eating grown-up is going to be surprised at how tasty this simple dish is. By the way, my two-year-old daughter loves it!
The combination of ingredients sounds crazy, but you never find out until you try. You are going to eat buckwheat like crazy after you try this, not because it is healthy, because it’s tasty.
How to cook buckwheat?
Measure your portion (1 cup buckwheat feeds 4 people) rinse, roast for 5 min on medium heat or until golden, pour into the pot, add water (remember 2:1 ratio which means 2 cups water per 1 cup kasha, bring to boil, add ½ teaspoon salt (optional) cover with a lid and boil for 15 min on medium heat or until kasha absorbs all the water. Add 1 tbsp of olive oil and mix well.
Enjoy with mushroom bourguignon
Can you lose weight eating buckwheat?
Absolutely! Incorporate buckwheat into your daily menu as a side dish at least a couple of times per week and see what happens!
Do you know how nutritious Buckwheat kasha is?
Superfood, gluten-free, health benefits, high in protein, magnesium, copper, and manganese. Check out another revelation story about buckwheat in a helthyish section of Bon Appetite magazine, it will double the inspiration.
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Ingredients
- 2 cup Buckwheat groats
- 4 cup water
- 4 tbsp vegetarian butter
- 1/4 tsp salt
- 2 cup tomato juice
Instructions
- You can buy wholegrain buckwheat at any health section of the grocery store. If you buy pre-toasted buckwheat, go to step 3 right away if not start from step 2.
- Put your dry skillet on a medium heat, add buckwheat and stirring every two-minute toast your buckwheat for 5 min or until it turns golden brown color. Make sure not to burn. The best way to cook buckwheat is the 2:1 proportion. Take two cups water and one cup buckwheat. This will give you two decent portions. If you cook for more people double or triple the amount just be sharp with proportions. I’m cooking for the crowd of four now.
- Bring water to boil. Add salt, buckwheat, stir, reduce heat to medium low and cook for 15 min or until buckwheat absorbs all the water.
- Very important step for your Virgin Bloody Mary meal. When all the water is absorbed take your buckwheat off the stove, add vegetarian butter and stir until all your butter melts and make your buckwheat creamy texture. Serve right away. (The leftovers do great in the fridge for up to 2 days just reheat in the microwave adding 1 tbsp. vegetarian butter to refresh creamy texture)
- At this point add a splash of icy cold tomato juice and leave a glass on a side for more helpings. Sprinkle with a pinch of salt and dig in. Bon Appétit!
Hi!
Thank you for very original and simple recipe!
Cheers!