Westpoint Organic Buckwheat Kasha, 22.68 kg

Buckwheat “grains” are actually the seeds of an herb with physical resemblance to beechnuts and nutritional similarities to wheat. Kasha, or whole roasted buckwheat, is made from roasting organic white buckwheat. It is toasted and golden brown in colour.

Despite its name, buckwheat is not related to wheat and is gluten-free. It’s used in buckwheat tea or processed into groats, flour, and noodles. The grain is used in much the same way as rice, and is the main ingredient in many traditional European and Asian dishes.

Toasted hulled buckwheat groats.

Kasha can be boiled like rice. The secret for a light, fluffy texture is to seal the kernels with an egg before hot water is added. Mix 1 cup kasha with 1 beaten egg to coat and place in a skillet on medium heat. Let dry for 2-4 minutes, stirring occasionally. Pour 2 cups boiling water on the buckwheat and reduce heat to low. Cover and let steam for 10–15 minutes until water has been completely absorbed and kernels are tender.

Instant Pot:
To make your Buckwheat with an Instant Pot, you will add the water, buckwheat, and salt. Close the lid and turn the valve to a sealing position. Press the “Manual” button and set the time to 12 minutes on High pressure. When your buckwheat is done cooking, follow up with a quick-release and give your buckwheat kasha a little fluff with a fork."
"These are the whole grain oat groats that have been minimally processed, with the inedible outer layer removed and the remaining groat cut into small pieces. They retain much of the nutrients of the whole oat groats, but their smaller size allows for a quicker cooking time. They have been lightly toasted to preserve freshness and improve flavour. No additives or preservatives are added.

Stir 1 cup steelcut oat groats into 2 cups boiling water. Simmer covered for 40 minutes, stirring frequently. For a quicker breakfast, soak 1 cup oats in 2 cups water overnight, discard soaking water, cover with milk or fresh water and simmer for 5 minutes.
Oat groats can be cooked and served as cereal, or prepared in the same manner as rice and used as a side dish or in a dish such as a salad or stuffing.