Learn more about buckwheat, a whole grain.
Creamy Buckwheat with Berries
Being in Massachusetts, I usually buy extra bags of cranberries in season to freeze for the winter and spring. If you do not have access to frozen cranberries, try tart blackberries, sour cherries, or even chopped green apple.
3 T dry cream of buckwheat cereal
1/4 t ground cinnamon
1/3 c frozen cranberries (fresh, in season)
1/3 c frozen blueberries (fresh, in season)
1 t ground flaxseed
3 T sliced almonds
1-2 t maple syrup
Optional: 3-4 T milk or faux milk of choice
Place the buckwheat cereal in a bowl with 3/4 c water. Soak overnight (or just while you make your coffee). Microwave, or cook on the stovetop, for 2-10 minutes. If you soaked it overnight, it will need less time. Add the cinnamon, berries, flaxseed, almonds, and maple syrup and heat for another 1-2 minutes or until the berries have warmed.
Gingered Kasha with Fruit and Walnuts
This makes a nice whole grain side dish. Serve it instead of pilaf, or stuffing.
4 T kasha, fine*
1 c water
1/2 t cinnamon
1/4 c raisins
2 T diced apricots
2 T diced candied ginger
3 T chopped walnuts
Soak the kasha overnight. Stir in the remaining ingredients, and cook in the microwave or on the stove until done. Alternatively, all the ingredients except the water can be placed in a thermos, and 1 cup boiling water poured over them. Seal the thermos. In 1-2 hours, it will be ready to eat.
*You can use coarse kasha, but you will need to cook it longer.
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Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.
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I am very fond of Cream of Buckwheat, but would like to know if any health benefits from Buckwheat are missing because of whatever the processing is. Is C of B to Kasha what white rice is to brown rice?
It’s going to depend on the brand. Pocono does have at least some of the outside layer removed (like white rice). Bob’s Red Mill makes a whole grain version. Same for kasha; while most are whole grain you can find refined versions out there if you look hard enough. You could also make your own from whole buckwheat groats; buzz in a coffee grinder for a few seconds, until it reaches a consistency similar to what you buy commercially.
Thank you so much! I will try the Bob’s when I run out of the Pocono…..
I recently learned of the high “phytic acid” content in “buckwheat”. Does “Pocono” cream of buckwheat undergo a process to eliminate this problem?
Not so far as I know. You would have to contact the company. Phytates are generally present in all whole grains in some levels as well as nuts/seeds. I think cooking does reduce their levels, but I would need to verify that.
Thank you:)