Comments | cooking: Cooking buckwheat

pinchofcinnamon in cooking

Cooking buckwheat

Dec 14, 2011 14:23

Originally posted by foodstoryat Cooking buckwheat

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vegan, diet: low-sugar, diet: vegetarian, diet: all, diet: vegan, vegetable: onion, diet: low-cal, grains: all, vegetable: carrot, diet: weight watchers, vegetarian

Comments 7

icelore December 14 2011, 11:17:04 UTC

This is awesome. :) I've been looking to try more grains, and since my family never really cooked any, this is a great starting point for me. I'll definitely try it!

pinchofcinnamon December 14 2011, 11:38:51 UTC

That's lovely:) Yes, this should work fine. It is important that you do not open the pan and do not stir it while it is cooking (for 20 minutes) and resting (for 20 more minutes). This is key to the final texture. Enjoy!

kat_food December 14 2011, 15:16:55 UTC

In my household, we call it "kasha". It's like a comfort food to me. And with a butter and sage sauce... holy god almighty. I want to die with it in my mouth.

pinchofcinnamon December 14 2011, 15:34:51 UTC

Yes! definitely KASHA :)
butter and sage sauce sound intriguing! would you share your recipe? would love to try it

kat_food December 14 2011, 16:11:55 UTC

Well, usually I've done it with chicken saltimbocca, which calls for a white wine/sage/butter sauce in the first place. I wing it, more or less, and you certainly do not need the white wine. Just melt a lot of butter and throw in a lot of sage. Boom. Done.

pinchofcinnamon December 14 2011, 18:13:44 UTC

Love it! Thank you so much.

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pinchofcinnamon December 16 2011, 03:05:27 UTC

Thank you! Looks like it's quite a few of us :)