Buckwheat Groats
Submitted by barbeegurl
Savory buckwheat groats (kasha) cooked with shallots, garlic, mushrooms, and chicken broth, finished with toasted pine nuts. A nutty, wholesome whole grain side dish.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve never cooked with buckwheat groats, this is where to start.
Shallots, garlic, celery, and mushrooms get a quick sauté before the groats go in, coated in beaten egg white that keeps each grain separate and fluffy. Chicken broth does the simmering, infusing everything with savory depth.
A scatter of pine nuts at the finish adds crunch and richness. Think of it as a nuttier, more interesting alternative to rice or couscous.
Pro Tips
- The egg white coating is the secret to fluffy groats. It creates a barrier around each grain so they stay distinct instead of clumping into mush.
- Use a non-stick pan and resist the urge to stir too much once the broth goes in. Let the groats absorb the liquid at their own pace.
- Toast the pine nuts in a dry pan for a minute before adding them. The extra step deepens their flavor significantly.
- This is a natural match for roast chicken, braised meats, or grilled vegetables.
Ingredients
Directions
In a non-stick saucepan, heat oil and add vegetables.
Cook, stirring, over medium heat about 5 minutes.
In a small bowl, beat egg white with salt and pepper.
Stir into saucepan.
Stir in groats, then add broth and bring to a boil.
Reduce heat, cover and cook 10 minutes until tender.
When liquid is absorbed, add pine nuts and fluff with a fork.
Garnish with parsley.
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