Ever since I was a little girl, kasha with bowties was my comfort food. Kasha — or buckwheat — is a fiber-rich whole grain that cooks up with water in about 10 minutes. Flavored with sautéed onions and mixed with bowtie pasta, it’s a combo that everyone will love!
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I’m a long-time fan of buckwheat and was so excited to see it on the American Farm Bureau’s list of hot food trends for 2009.
What is buckwheat?
Though usually referred to as a cereal grain, buckwheat is actually a type of fruit. Whatever you call it, it’s delicious! A relative of the rhubarb plant, buckwheat has a mild nutty flavor and a slightly softer texture than other grains. Mainstream uses for buckwheat are flour (great for pancakes), soba noodles (shown above) and kasha. Kasha — or “buckwheat groats” — are the whole buckwheat kernel; you can find them roasted or unroasted at most health food stores. The buckwheat plant’s flowers are used to make a dark, rich honey.
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