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WHEN IS A “WHEAT” |
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The scientific truth is buckwheat is not a wheat but a fruit. It’s the fruit of a plant native to central Asia and rhubarb is its close relative. In short, it’s a fruit we cook when we want a grain-food, and it’s gluten-free, also cholesterol-free! Kids rarely like it. Adults discretely explain it as something “you need to develop a taste for.” Those who like its roasted, nutty flavor of buckwheat, tend to love it. Perhaps it’s time to trot out buckwheat again and give a new look at this nutritious-looking grain. Each Buckwheat particle is a triangular seed, chipped at one corner and known as a groat once it’s removed from its hull. After buckwheat groats are roasted, they’re known as kasha. Buckwheat’s outer hulls are frequently used for pillow filling. Birkett Mills packages “Wolff’s Kasha,” which is located in most grocery stores near the boxed couscous or the Kosher packaged foods. When ground into flour, Aunt Jemima’s buckwheat pancake mix has been a standby for many years. Health stores sell frozen buckwheat waffles. Buckwheat was native to Manchuria as early as 1000 BC. It then spread to Japan, Asia, Poland and Kievan Russia. By 1500 AD its popularity spread throughout northern Europe, eastern France and parts of Italy. By 1600, German and Dutch settlers brought the wheat-like with them when they migrated to the New World. They called it “bockweit,” which means “beech wheat,” for the fruit bears a physical resemblance to beechnuts. Although buckwheat production is concentrated in China, Japan, and North America, it is also grown in Europe, India, Tibet, Tasmania, Australia, Argentina, Bhutan, and numerous other countries. North American growing areas tend to be New York State and the west coast. Japan imports an annual of 100,000 metric tons of buckwheat. Processors in Japan grind buckwheat into flour and combine it with wheat flour to produce "Soba" or buckwheat noodles. The term "Soba" is simply their word for buckwheat. Japanese consumers are very particular about the quality of Soba noodles, and the buckwheat must pass their rigid inspection. Besides no sodium and low cholesterol, Buckwheat is high in B-complex, calcium, phosphorus and minerals and exceptionally high in lysine, an amino acid. Food scientists are interested in buckwheat as a significant source of rutin, thought to be aid in the treatment of circulatory problems. SERVING SUGGESTIONS: · Serve kasha as an alternative to potatoes and rice. It’s popular in Jewish and Polish dishes. · Delicious in appetizers, soups, salads, breads, and desserts · Excellent filler in dressings and stuffings for meat, vegetables or pilafs. · Europeans use groats in porridges, soups and breakfast cereals · Buckwheat pancakes take on new dimensions with chopped nuts, citrus zest, blueberries or dried cranberries. Most anything which does well in muffins will make delicious pancakes. Top with syrup, fruited yogurt or fruited butters.
BUCKWHEAT WITH CHEESE & CHILIS
4
cups
Kasha, cooked · Prepare buckwheat according to package directions, using broth for liquid. · Saute onion and garlic in butter for five minutes. Remove from heat.
·
Stir
in cooked buckwheat, sour cream, cottage cheese, salt, pepper and cumin.
Mix and serve.
Bake
uncovered at 375° for 30 minutes, or until © Copyright, 2001, Marty Martindale, Largo FL Return to HOME PAGE
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