Kasha (Buckwheat) is whole grain, low cholesterol and low fat.
It’s gluten free, despite it’s name. Kasha can be served hot as a side dish. My kids like it with melted shredded cheese on top. Sometimes we mix it with gluten free pasta.
You can add it to salads, or have it for breakfast.
1 box of kasha (I like whole granulation – as pictured)
4 cups of Chicken Stock
Mix 2 eggs with 1 box of kasha
Heat 4 cups of Chicken Stock until boil
Spray a large pan with PAM and empty the contents of mixed eggs and kasha. Brown it for several minutes. While doing that, heat up Chicken Stock in the microwave until almost boiling.
Add hot chicken stock and cover. Make sure the liquid you add is hot, because otherwise it can turn kasha mushy.
Cook on medium heat, until all the liquid is absorbed.
Keep covered, and let stand for several minutes
Comment below, and let me know if you come up with new recipes of using buckwheat