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| http://natashaskitchen.com/2015/02/ 15/how-to-cook-buckwheat-kasha Buckwheat (low carb non-wheat) toasted cooks faster and more evenly, but raw is cheaper to buy. Can be toasted in a wok. |
- Raw buckwheat groats cooked in a small pressure cooker: half cup groats to 1 cup water.
- Toasted groats need as much as twice the water. Bring to boil then cover without flame, sit until finished. (¼ to 1/3 cup groats to a cup of water) [Another way is to add egg to the dry toasted groats then simmer in oil and salted water]
Flavors:
(see
page 157 of the Vegetarian
Flavor Bible
for more)
- Toasted sesame oil (best used for flavor not frying, only a little is needed)
- Stir-fried vegetables (optional)
- Mushrooms (fabulous) fried or sauce
- Garlic (essential)
- Cheese: Feta, Goat (delectable) or
- Sour cream (drained yogurt)
- Tomatoes
- Thyme, Parsley
- Onions: (dry flakes or fried)
- Walnuts, Cashews, Brazil nuts
- Ginger, Lemon juice or a flavorful vinegar
- Soy sauce: Shoyu or Tamari [or Umiboshi vinegar]
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