Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 While I'll bet that buckwheat would work great for pancakes (and buckwheat pancakes are good :-) ), you can use unsprouted whole buckwheat (kasha) for salads too - though I like the idea of using sprouted leaves as well. (You know, I'll bet a combination of the two - with other things like tomatoes and red onions - would be really tasty) :-) (Though with the rate mold grows in this area... ;- ) ) Anyway, my box has the following instructions (sorry for the US measurements): * boil 2 cups water or broth (with 2 tbsp butter optionally) * add 1 cup kasha (with 1/2 tsp salt and 1/8 tsp pepper optionally) * cover, reduce heat, and simmer for 10 minutes or until most of the water is absorbed * fluff before serving If I was going to use it for a salad (which, I think I might take a tabouleh recipe and just substitue some kasha for the bulgar), I'd fluff it a lot and let it cool, then add stuff. (And ain't it great that it's a fruit! A wonderfully gluten-free fruit! ;-) (I'm celiac.) ) Tiffany herbal remedies , Persian <persian13@i...> wrote: > Hi, > > On Sun, Jan 18, 2004 at 05:31:57 -0000, tarnalberry wrote: > > I'm unfamiliar with the description " kibbled buckwheat " , so I'm just > > taking a guess from your description of the result that it's not > > kasha. Kasha is a roasted form of buckwheat that looks a lot like a > > very large grain bulgar that you can make salads with. There might > > be other forms of buckwheat you can make into a salad; that's just > > the one I know about. > > > > So how would I make kasha for salads? Also bulgur, just cook and cool it? > I am not in the states, I think kasha may be available here. > > The buckwheat looks like hmmm well light brown tiny flakes with darker > flakes and maybe tiny grains, not sure, threw out the cooked stuff. > It looks like if you had taken some hazelnuts or others with a dark brown > outer skin on them and ground them into tiny pieces. > > I might have just bought the wrong thing, I thought I read recently about > buckwheat and quinoa for salad grains, I am faniliar with quinoa. > > thanks a lot > Persian > > > > > I bought some organic kibbled buckwheat, never seen it before, I > > looked > > > on the net and it said cook using 2 parts water to 1 part buckwheat > > > for 6 minutes. > > > > > > I cooked it and its like porridge, its all thick and gluggy, I don't > > > see how I can put it into a salad. > > > > > > Now I have some more soaking first, while I try and find out what > > to do with it. > > > > > > Does anyone know please? Thanks a lot > > > > > > Persian > > > > > > Federal Law requires that we warn you of the following: > > 1. Natural methods can sometimes backfire. > > 2. If you are pregnant, consult your physician before using any natural remedy. > > 3. The Constitution guarantees you the right to be your own physician and to > > prescribe for your own health. > > We are not medical doctors although MDs are welcome to post here as long as > > they behave themselves. > > Any opinions put forth by the list members are exactly that, and any person > > following the advice of anyone posting here does so at their own risk. > > It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to > > be fully responsible for your own health, and hold the List Owner and members free of any liability. > > > > Dr. Ian Shillington > > Doctor of Naturopathy > > Dr.IanShillington@G... > > > > Quote Link to comment Share on other sites More sharing options...
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