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About this recipe: Imagine a meal you'd relish in the depth of a Russian winter and you'll understand the warming, sustaining qualities of kasha, which in Britain is what we call roasted buckwheat grains.
*This recipe works well with other grains too. For example, use 185g (6½oz) couscous or long-grain brown rice. Skip step 3, and in step 4 cook couscous for 5 minutes or brown rice for 40 minutes.
*Use chestnut mushrooms in place of shiitake.
*Although buckwheat has the word ‘wheat’ in its name, it is not wheat at all, but the grain-like fruit of a leafy plant related to rhubarb. Robust in flavour and texture, buckwheat cooks up like a wheat grain. And it contains plenty of cholesterol-lowering soluble fibre, along with protein, magnesium and B vitamins.
*Carrot juice and shiitake mushrooms add antioxidant power and helpful minerals to this delicious dish.