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slide 1 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
slide 2 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
slide 3 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
slide 4 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
slide 5 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
slide 6 of 6, Wolff's Roasted Medium Kernel Buckwheat, 13 oz
Wolff's

Wolff's Roasted Medium Kernel Buckwheat

2 cups broth, bouillon, consomme or water. 2 tablespoons butter or margarine(low fat version: substitute 1 egg white for whole egg; eliminate butter or margarine). 1/4 to 1/2 teaspoon salt(less salt may be required if using broth). 1/8 teaspoon pepper. 1 cup kasha. 1 egg (or egg white) (low fat version: substitute 1 egg white for whole egg; eliminate butter or margarine). 1. Heat liquid, butter & seasoning to boiling. 2. Lightly beat egg in bowl with fork. Add kasha; stir to coat kernels. 3. In separate medium-size skillet or saucepan, add egg-coated kasha. Cook over high heat 2 to 3 min., stirring constantly until egg has dried on kasha and kernels are separate. Reduce heat to low. 4. Quickly stir in boiling liquid. Cover tightly; simmer 7 to 10 min. Until kasha kernels are tender and liquid is absorbed. Makes about 4 cups. Microwave method: heat liquid to boiling. Beat egg lightly with fork in 2 qt. Microwave-safe casserole. Add kasha; stir to coat kernels. Microwave, uncovered, on high for 2 min. Stir frequently to separate kernels. Carefully stir in liquid and remaining ingredients. Microwave, covered, on high 5 to 7 min. Until kernels are tender and liquid is absorbed.

Ingredients

100% Pure Buckwheat
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