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Sprouted Buckwheat Kasha

Posted on Jul 1, 2016 in Blog, Mains | 0 comments

Buckwheat

In its raw, uncooked, hulled state, buckwheat is called buckwheat grouts. (Oat grain is also called grouts in its raw state).  Kasha is quite simply cooked buckwheat – usually boiled in water, stock or milk. It is a traditional dish eaten as a staple in many central and eastern European countries.  And kasha can be yummy – very yummy. But then it can also be a bit mushy and soapy tasting. If you’re a bit nervous about cooking these bad boys – try sprouting them instead. You can’t really go wrong with sprouting buckwheat. Unlike millet and amaranth – it sprouts quickly (8 – 12 hours depending on temperature). And then with your sprouted buckwheat there are endless possibilities: arancini, sprouted cakes, breads, and this recipe, a new age Kasha.

This Sprouted Buckwheat Kasha is a lovely side dish to serve with roast veggies, some crusty bread or with veggie burgers. It also makes a lovely substantial lunch and keeps well in the fridge for a few days, if you want to make a big pot. There are a number of textural layers and the flavour of the mushrooms works beautifully with the buckwheat.

Tiger Nut Flowers (1 of 1)-2

Sprouted Buckwheat Kasha

1 leek chopped finely

6 – 8 cloves of garlic crushed

Splash of balsamic vinegar

6 – 8 large mushrooms coarsely chopped

6 – 8 Tbsp sprouted buckwheat

2 large handfuls of spinach leaves

1 – 2 Tbsp dry roasted pumpkin seeds

salt and pepper to taste

1 tsp paprika – optional

Saute the leek with lotsa garlic. (If you want to add spice – do it now. Paprika/cumin/coriander). Deglaze the pan with a splash of balsamic vinegar. Add your mushrooms and allow them to cook through. Turn off heat and stir through sprouted buckwheat and spinach leaves. Season with salt and pepper and dress up with edible flowers (if you’ve got them) and roasted pumpkin seeds.

Totally yummy and totally good for you! The secret is to stop eating it! 😉

Tweet. Jxx

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