First, some basic definitions.
A groat is a raw, unprocessed whole grain.
A kasha is a cracked, raw, grain.
I've been eating kasha since I wass a little girl and, like cilantro,
there are two kinds of people on the planet: those that LOVE 'em, and
those that HATE 'em.
However there can be those that can learn to like 'em BUT with the
exception of a whole, toasted budkwheat groat, I'd never prepare them as
oatmeal or any other kind of usual class of grain.
Prepare a cup of kasha by first using two egg whites or Ener-G egg
replacer. Just put the eggs or replacer into a bowl, add the kasha, and
agitate the two until each grain is covered with moisture.
Then, in a 10 to 12 inch COVERABLE frying pay, on high heat, toast each
grain until the egg mixture is dry. All you do is move the spatula or
wooden spoon, etc., rather quickly. Then carefully pour in two cups of
boiling water.
Turn the heat down to simmer (or below) for about 9 minutes and you will
have kasha as I remember it since before time began.
If you skip the first step the kasha will come out like a lump of
oatmeal.
There IS one catch. Kasha eaten by itself is, well, kasha eaten by
itself. Have a stock of some kind (Chicken NOT or Beef NOT from Dixie)
and pour over the kasha.
Try the cookbook that was mentioned.
I've grown fond of buying the toasted groats, boiling up a cup of water
and adding half a cup of the whole groats to the boiling water. Then I
tightly cover the pot and turn it down to simmer for 9 minutes. Kasha
lovers prepare to retch. I serve it with a little bit of maple syrup
for breakfast.
Bev
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