Grain info and cooking chart 3-1

1 info

Ingredients

Quantity Ingredient
Forms of Buckwheat
Unroasted Buckwheat
Roasted Buckwheat
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Whole Buckwheat Groats: Pale in color and used for stuffing or pilafs or in dishes where the taste of roasted buckwheat would be too assertive.

Creamy Kernel Buckwheat Grits: An almost white cereal, very similar to CReam of Wheat. Easily digestible and excellent for souffls and desserts, as well as a perfect cereal for breakfast.

Dark Buckwheat Flour: Ground from the unhulled groat, it is grayish in color with tiny black specks. Stronger than the light buckwheat flour because it has about 17% of the finely milled articles of the hulls.

Usually used alone for pancakes or in combination with wheat flour for baked goods. Since buckwheat is not a true cereal grain, it does not have gluten.

Light Buckwheat Flour: The outside hull is removed before milling.

Can be used in baked goods, to thicken sauces, and for pancakes.

Contains only 7% of the dark hull particles.

Unprocessed Buckwheat Seeds: Used for sprouting and planting for soil improvement or to grow as a crop. Available in health food stores under the Pocono brand.

Kasha: Comes in four forms and is generally available in most supermarkets.

* Fine: Cooks quickly and is less chewy than the other varieties. * Medium: Good for all-around use. * Coarse: Also good for most purposes. Coarse ground is kasha that has been cracked in large particles. * Whole Grain: Uncracked, good for pilafs.

General instructions for all types: Put paper towel between lid and pot while standing so excess moisture is absorbed. Fork-fluff after standing.

Submitted By DIANE LAZARUS On 03-16-95

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