kasha
Also known as: roasted buckwheat groats, roasted buckwheat
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Also known as: roasted buckwheat groats, roasted buckwheat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A taste of the old world! These classic Jewish-American pastries feature a tender, flaky dough wrapped around a savory filling of toasted buckwheat groats (kasha) and sweet caramelized onions. Perfect as a hearty snack or side dish.
A comforting Jewish-American classic combining toasted buckwheat groats (kasha) with tender bow-tie pasta and sweet, caramelized onions. It's nutty, savory, and wonderfully satisfying.
A comforting Ashkenazi Jewish classic featuring toasted buckwheat groats (kasha) and bow-tie pasta, tossed with sweet, caramelized onions. This savory, earthy dish is perfect as a hearty side or a light main course.
Buckwheat refers to the raw groats, while kasha is specifically buckwheat groats that have been roasted, giving them a darker color and nuttier flavor.
Yes, despite the name 'buckwheat', it is a pseudocereal and is naturally gluten-free.
When stored in an airtight container in a cool, dry place, dry kasha can last for up to 12 months.
Yes, cooked kasha can be frozen in airtight containers or freezer bags for up to 3 months.
Quinoa, bulgur wheat (if gluten is not an issue), or toasted barley are the best alternatives for texture and flavor.
While not strictly necessary for roasted kasha, a quick rinse can remove any dust or debris from processing.
Spoiled kasha will have a rancid or musty smell and may show signs of mold or insect infestation.
The traditional method involves coating the dry grains with a beaten egg, toasting them in a pan until dry, then adding boiling water and simmering.
Yes, kasha is considered a whole grain because it contains the entire grain kernel.
kasha is a versatile ingredient found in cuisines around the world. With 346 calories per 100g and 11.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →It is most famously used in Kasha Varnishkes (with bow-tie pasta) and as a breakfast porridge or side dish in Eastern European cuisine.