How To make Kasha Soup
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο
HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο // This video is a tutorial on how to make buckwheat. Buckwheat is a seed and not a wheat, which means it is gluten-free, thus making it appropriate for anyone that is celiac or is intolerant to gluten. This ingredient is great to include in your diet because of its high composition in complex carbohydrates, ideal for people with type 2 diabetes and those looking to manage their blood sugar spikes. It is becoming all the more popular as it contains other macro- and micro-nutrients such as protein, fats, a variety of minerals, and antioxidants.
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Russian Buckwheat Kasha
VERY EASY AND SIMPLE TO MAKE. It's satisfying and tasty, and the health-boosting nutrients made this dish a keeper. At the Russian restaurant where I first had buckwheat kasha, they used butter but whenever I cook I often swap it out for olive oil. Hope you give it a try!
How to Cook Buckwheat (Kasha Recipe)
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►INGREDIENTS:
1 cup roasted buckwheat groats
1 1/2 cups cold water
1/2 teaspoon salt
2 tablespoons butter
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►DIRECTIONS:
1. In a fine mesh sieve, rinse buckwheat with cold water, drain well and remove any debris.
2. In a medium pot, add rinsed buckwheat, water and salt. Cover, bring to a boil, reduce heat to low and simmer for 15 minutes or until all water has absorbed. Do not open the lid to take a peek!
3. After turn off heat and let buckwheat kasha stand for 10 minutes, without opening the lid and peeking inside.
4. Add butter, gently fluff kasha with a fork, stir and serve warm.
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How to make Buckwheat/Kasha/My Grandmother's Recipe.
Buckwheat is truly a super-food! It has so many healthy benefits.
And today, I am showing you how my Grandmother cooked it, and also her Mother and her Grandmother.
You will need:
2 cups of Buckwheat
3 cups of Water
1 tbsp of Salt
2 tbsp of Sunflower Oil or Butter
Wash and drain buckwheat.
Add water to a small pot and bring to a boil.
Add salt and oil.
Add buckwheat to boiling water and cook for 5 minutes.
After, cover the pot, wrap in aluminium foil and in the blanket.
Let sit covered for 30 min.
After 30 min cuddling under the blanket you Buckwheat/Kasha is ready!
Enjoy!
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Nastassja:)