UPDATE: This recipe was featured in a great list of other buckwheat-related recipes on The Stir. Check it out here and thanks to @zlatathoughts for including me!
Buckwheat (contrary to its name) is both grain-free and gluten-free. It has no relation to wheat – in fact, it’s actually a seed that is related to rhubarb! Its health benefits are numerous – it’s great for your heart, it helps regulate your blood sugar, and it’s nutrient-packed (high levels of manganese, magnesium, and copper). Buckwheat is also high in protein relative to other grains and contains all nine amino acids.
If you’re not familiar with kasha already, you may be wondering why I’m rambling on about buckwheat. Well, kasha is actually toasted buckwheat, which means A) it has a wonderfully nutty, hearty flavor that makes for some fantastic eating and B) all my rambling about buckwheat is actually quite relevant.