Kasha? Buckwheat? Groats? Whatever you call it's goood!

Kasha or Buckwheat is such an underestimated grain. Kasha is an excellent source of fibre is low in saturated fat and sodium, so why has it been over looked? In European culture Kasha is eaten for breakfast, lunch or dinner so again why has it been over looked? In this entry I'm going to introduce you to Kasha, 2 different recipes that will make you ask yourself, why has Kasha been over looked?

Chicken Stew with Kasha

Ingredients:

Chicken legs and thighs (skin on)
4 Large cloves of Garlic
1.5 Large Onion
4 Bay leaves
Water
Olive oil
Salt and Pepper

Directions:

In a large pot pour Olive oil in, just enough to cover the bottom. Set heat on Medium and dice your onions. Once oil is warm, add the chicken legs and thighs and brown on all sides. Once chicken is browned take it out of the pot and set aside. Add a little bit more oil and add onions and finely chop your garlic Let the onions cook until they are light brown, add the garlic and the chicken back to the pot. Salt and pepper. Add warm water just to cover the chicken and add your Bay leaves. The stew should cook until the chicken juices run clear. In a separate bowl cook your Kasha according to the package, omit the butter and salt. Once the Kasha is cooked set aside. Once your stew is cooked, grab a plate place the Kasha in the middle and the chicken and stew sauce right on top. Enjoy!


Breakfast Kasha

Ingredients:

Kasha
Sugar (to taste)
Milk

Directions:

Cook the Kasha according to the package, again omit the salt and butter. Once Kasha is cooked add it to a cereal bowl, top with sugar pour the milk, grab a spoon and enjoy!

* Stew can also be cooked with veal. You can add raw potatoes to the stew to thicken. Try Kasha for a filling lunch, just add butter. *

                                            WHY HAS KASHA BEEN OVERLOOKED?