Buckwheat Groats Recipe

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Buckwheat Groats Recipe

 



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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Buckwheat Groats

 

Ingredients

2 tsp safflower oil
2 shailots, chopped
1 cl garlic, minced
1 celery stalk, sliced
1/2 cup sliced mushrooms
1 egg white
1 pinch salt & pepper
1 cup buckwheat groats, (kasha)
2 cup chicken broth
1 tbsp pine nuts/sunflower seeds



 

Preparation

In a non-stick saucepan, heat oil and add vegetables. Cook, stirring,
over medium heat about 5 minutes. In a small bowl, beat egg white
with salt and pepper. Stir into saucepan. Stir in groats, then add
broth and bring to a boil. Reduce heat, cover and cook 10 minutes
until tender. When liquid is absorbed, add pine nuts and fluff with a
fork. Garnish with parsley. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD:
64mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master

 

 

Servings: 4

 

 

 

 


 

Buckwheat Groats Recipe brought to you by Recipes 4U