Buckwheat Groats (Kasza Gryczana) or sometimes seen as "Buckwheat Kasha" is a very popular Polish dish, in fact most buckwheat is produced in Poland and Russia. You can make buckwheat by just simply cooking it like rice, or make it elaborate in a dish with onions, mushrooms, and cheese. Below I provided several options.
This is one of my favorite Polish recipes because buckwheat, with over 80 nutrients and rich in flavanoids (antioxidants that protect against disease), is one of the healthiest foods you can cook. Diets that contain buckwheat have been linked to lower risk of developing high cholesterol, blood pressure, blood glucose and insulin responses, and of developing gallstones. Buckwheat also contains 86 milligrams of magnesium and 4.54 grams of fiber per serving, so eat up!
POLISH Buckwheat Groats DIRECTIONS
1. Coat the groats with 2 tablespoons melted butter and lightly beaten egg.
2. Mix well and allow to sit for 10 minutes.
3. After about 10 minutes, stir groats into salty boiling water (in oven safe pot) and simmer for 10 minutes.
4. In a separate pan, saute onions with butter till translucent (can add bacon here). Add mushroom and garlic. On medium heat, cook until mushrooms are tender.
5. Mix all ingredients in pot together. One option is to also cream 1/2 lb. farmer's cheese with 2 egg yolks and spread over groats in the pot, cover with remaining groats. Bake covered at 350 degrees for 45 minutes. Can serve with sour cream.
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