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Buckwheat groats (kasza gryczana)

Many buckwheat dishes have been brought to America by the Poles and Russians. Although preparing buckwheat can be as simple as boiling groats or even buying an instant pack, traditional Polish method calls for wrapping the boiled grain in feather down pillows or a comforter. Follow the recipe and see what this century tradition is all about.

Ingredients

  • 2 cups buckwheat groats
  • 3 cups water
  • 1 teaspoon salt
  • 2 tablespoon fat (butter, lard, fatback, bacon drippings or oil)
Buckwheat groats (kasza gryczana)

Directions

Slosh 2 c buckwheat groats around by hand in pot full of cold water to remove impurities and pour off. Transfer to sieve, rinse under cold running water, drain and press out moisture.

In pot combine 3 c water, 1 t salt and 2 T fat (butter, lard, fatback or bacon drippings or oil and bring to boil.

Add groats in thin stream so boiling doesn’t stop. Stir with wooden spoon. Cover and cook on low until all water is absorbed. Stir with wooden spoon, cover and transfer to preheated 350° oven for 1 hr.

For extra-fluffy kasza, after water has been absorbed, wrap covered pot in old newspaper, towel and blanket and smother with a featherbed or pillows. The groats will be ready to serve (hot and fluffy with each kernel separated) in 3 to 5 hrs.

Serving Suggestions

Serve with beef, meatballs, game dishes, mushroom sauce or fried fatback nuggets.