Uvelka Buckwheat Groats Extra, 2x1500 gr (6.6 pounds total) + Ground Black Pepper for Free
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It's fine for me after 15 minutes of cooking. Don't cover the pot next time. Cook on a low heat. After 10 minutes, check for doneness, or cook for an additional 10 minutes. 12 minutes, but don't forget to keep an eye on it.
Yes, it has already been toasted. This already has a nice tan to it from the toasting. It also has a toasted flavor to it. You can toast it further if desired; my Russian wife claims that it tastes exactly like the kasha she ate as a child, and she is correct.
In July of 2020, I purchased mine. The marked expiration date is 10/2021, which means it will be at least 15 months, if not more, before it expires. The length of time grains like this can be stored is usually determined by how long bugs can be kept out. In a cool, dark place, a glass or hard plastic container with an airtight lid can last for decades (or, in my case, until I move).
There are 1 in the package. 5 kg=3. 307lb
Selected User Reviews For Uvelka Buckwheat Groats Extra, 2x1500 gr (6.6 pounds total) + Ground Black Pepper for Free
Please read the following information carefully. I was looking for a larger quantity of kasha than the small box sold in the United States. Supermarkets are places where you can buy food. I make an EasternEuro version that I'd like to share with you because it makes a big difference in the end result. Chop and saute a large onion in 3 tbs oil until browned, but not burned, for 2 dry cups of kasha (buckwheat). Fill a tea kettle halfway with water and bring it to a boil. Rinse the kasha in a colander and set it aside. In a large mixing bowl, whisk together one egg, then add the drained kasha and toss to coat all of the grains evenly. Remove the sauteed onion from the pan, add 1 tablespoon of oil, and add the kasha. Continue 'dry' frying the grains until they are well cooked and separated. They'll have a toasty aroma, which is exactly what you're looking for. Pour in hot water, which will bubble up and steam profusely, while holding a cover in one hand. Add just enough water to cover the grains, cover, turn down the heat, and steam slowly. Once the water is added, two cups of kasha should be ready in about 10 minutes. Once the kasha is cooked, test a few grains to see if they are chewy rather than mushy. Add the browned onions and season to taste with salt if desired. Once a portion has been placed in the bowl, I add butter. This may appear to be a job, but I enjoy kasha, and it must be prepared properly. This recipe makes a warm, chewy, savory buckwheat bowl. If you have any leftovers, reheat them in a microwave-safe bowl, covered with plastic wrap. 2-year high 3 mins. I hope this recipe is well received.
Be aware. I would strongly advise against purchasing buckwheat from them. They duped me with a nice picture and a good price. br>So I wrote them a letter of complaint. I received a blank stare.
It is not possible to use. For years, I have purchased this brand of buckwheat! This велка, which is grown in my home state of Russia, is something I grew up on. There had never been a complaint about the taste or quality of it. br>The flavor of this one package, which I received yesterday and cooked, is strange and unusual. I'm still baffled as to what it is. It is, however, unappealing and useless.
When I opened the bag, I knew it wasn't going to be a good time—the groats had a strange odor to them, as if I'd just climbed into a dusty attic. The number one was the next red flag: 3 water to buckwheat, rice, or quinoa ratio in the instructions, which is way too much water for any buckwheat, rice, or quinoa I've ever cooked. Regardless, I rinsed the buckwheat and poured it into a pot with three parts water. A slew of non-believers appeared almost immediately. Debris from the groats floated to the surface (see photo). I double-checked the bag to make sure it still said "EXTRA," i. e. , and it did so in spades. At this point, I figured I had nothing to lose, so I cooked the buckwheat anyway. The instructions called for far too much water, as I had predicted, and it took twice as long for the water to absorb. br>While the buckwheat was edible on the first day, it is now the second day, and a large portion of my lunch is about to be thrown out with the rest of the bag. I hate wasting food, but this is a case where it is unavoidable.
However, it is extremely beneficial to your health and also tastes delicious. The best roasted buckwheat groats come from Ukraine and Russia, which we think is because they don't use fertilizer or water. 1 cup groats 2 cups water - try it in a rice cooker does an excellent job. Cook some onions and carrots, then combine them with the cabbage and layer it on top - Serve with a dollop of sour cream or a sprinkling of feta cheese.
This is one of them. Very clean (rinse before using), very little powder, and no foreign matter. Instead of 3 parts water to 1 part buckwheat, use 2 parts water to 1 part buckwheat. 1 of the instructions on the package Bring to a boil, then reduce to a low heat and continue to cook for 10 to 15 minutes, or until all the liquid has evaporated. Depending on your stove, this could take up to 15 minutes. Salt the water with a pinch of salt. Because I'm making a side dish and a cold salad, I usually don't add butter while it's cooking. The best option for a side dish is butter. For the salad, I cool it down first, then add chopped cucumber, celery, onion, bell pepper, spinach, tomato, parsley, dill, and whatever else I have on hand, along with a splash of your favorite oil and fresh lime juice.
I bought several bags because they were so good. br>br>I cook them in the same way I do rice. 1 cup groats, 3/4 water, 1 cup water, 1 cup water, 1 cup water, 1 cup water, 1 cup water, 1 cup water, 1 cup water They won't turn mushy using this method. Reduce to a low heat, cover, and continue to cook until the water has evaporated. I remove the lid and tilt the pot to see if any water drips to the side. br>br>Remove the pot from the heat once the water has evaporated. Allow for a 10-minute rest period, covered. This makes it similar to rice, with the kernels separated and a bit al dente, or firm to the tooth. br>br>Fluff with your preferred implement. br>br> Buckwheat is a gluten-free grain that can be used in place of rice or other grains. It's completely free and has nothing to do with wheat). Also delicious in porridge or kasha, as well as scrambled eggs. br>br>To get a richer, nuttier flavor, toast them first; the aroma and flavor are incredible! Preheat the oven to 300 degrees Fahrenheit. Spread a cup or two of groats evenly in a shallow pan, such as a cookie sheet with sides. 15 minutes of toasting Return to the oven for 15 more minutes after stirring them. Alternatively, you can toast them on the stovetop in a dry pan. Personally, I prefer baking in the oven. br>br>As with coffee, roast for a shorter time for a lighter flavor and longer for a stronger flavor; after 40 minutes or so, they may burn. br>br>I don't rinse them, either. br>br>Yum yum yum yum yum yum yum yum yum.
Buckwheat is one of my favorite grains. Believe me when I say that nothing compares to Russian buckwheat! Here in the US, it's overly processed; even Wholefoods' version looks like mashed potatoes and has no flavor. (((Thank goodness for Amazon, I can now enjoy my breakfast!.
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