The Best Way To Store Roasted Organic Kasha

Roasted organic kasha, also known as dry-roasted buckwheat groats, is a traditional element of Jewish and Eastern European cuisine. It is commonly served as a porridge or side dish, with sweet or savoury flavours complementing its nutty taste. Roasted organic kasha is also a good source of nutrients, including protein, fibre, and various vitamins and minerals. But how long does it keep at room temperature?

Kasha's nutritional value

Kasha, or roasted buckwheat groats, is a traditional element of Jewish cuisine. It is naturally gluten-free and is one of the best plant sources of protein, containing all 8 essential amino acids. Kasha is also a great source of fibre, minerals, and B vitamins.

A cup of roasted, cooked buckwheat groats (hulled seeds) contains:

• 33.5 g of carbohydrates
• 148 milligrams (mg) of potassium
• 118 mg of phosphorus

In addition, buckwheat contains vitamins, including manganese, copper, and magnesium.

Buckwheat is also rich in various antioxidant plant compounds, which are responsible for many of its health benefits. These include rutin, quercetin, vitexin, and D-chiro-inositol. Buckwheat provides more antioxidants than many other cereal grains, such as barley, oats, wheat, and rye.

The nutritional value of buckwheat is considerably higher than that of many other grains. It is mainly composed of carbs, which make up about 20% of boiled groats by weight. Buckwheat also contains a decent amount of fibre and protein.

Kasha's history and popularity

Kasha, a staple grain in Northeastern European Jewish communities since the 16th century, has a rich history and cultural significance. The term "kasha" has different meanings in various contexts. In Slavic languages, it simply means porridge or purée, while in Russia and Ukraine, it refers to a variety of grains that can be cooked into a porridge. Interestingly, the English usage of the word, primarily associated with buckwheat, likely originated with Jewish immigrants.

Kasha varnishkes, a combination of earthy toasted buckwheat groats (kasha) and schmaltz-slicked bowtie pasta (varnishkes), is a classic Ashkenazi comfort food. This dish was first recorded in the mid-19th century in a Yiddish play, and it has since gone through several transformations. Eastern European immigrants introduced kasha varnishkes to the United States in the mid-20th century, where it became a staple in Jewish American culture, commonly served during Hanukkah, Purim, and Shabbat.

In addition to its cultural significance, kasha is also valued for its nutritional benefits. Despite being called "buckwheat groats," it is not related to wheat and is technically not a grain. Instead, it is a gluten-free plant source of protein, containing eight essential amino acids, fiber, minerals, and B vitamins.

Kasha is versatile in its culinary applications. It can be prepared as a cereal, used in pilafs, added to soups and stews, or included in dishes like knishes and matzah-ball soup. The largest per capita consumption of buckwheat, the primary ingredient in kasha, is in Russia, followed by Ukraine. Buckwheat comprises 20% of all cereal consumption in Russia, reflecting its popularity and importance in the region's cuisine.

How to cook kasha

Kasha, or buckwheat, is a gluten-free seed that can be used as an alternative to rice, bulgur, or barley in many dishes. It is a staple in Eastern European cuisine and has a nutty flavor and soft texture. Here is a step-by-step guide on how to cook kasha:

Step 1: Rinse and Drain the Buckwheat

Place the buckwheat in a fine-mesh strainer and rinse it with cold running water. Drain the buckwheat thoroughly and remove any debris or rocks. This step is important to ensure that the buckwheat is clean and to maintain the correct buckwheat to water ratio during cooking.

Step 2: Combine Buckwheat with Water and Salt

In a medium saucepan, combine the buckwheat grains with water and salt. The ratio of water to buckwheat is crucial to achieving the desired texture. The recommended ratio is 1 part kasha to 2 parts water, or specifically, 1 cup of buckwheat to 1.5 cups of cold water. Do not stir the mixture.

Step 3: Bring to a Boil and Simmer

Cover the saucepan and place it on high heat. Once the water reaches a boil, reduce the heat to low and allow the buckwheat to simmer. The cooking time may vary depending on the type of buckwheat you are using. For cracked kasha, simmer for 10 to 12 minutes, while for whole kasha, simmer for 30 minutes or until all the liquid has been absorbed.

Step 4: Let it Rest

After the buckwheat has finished cooking, turn off the heat and remove the pot from the burner. It is important not to open the lid at this stage. Let the buckwheat stand covered for about 10 minutes. This step allows the buckwheat to continue cooking gently and absorb any remaining liquid.

Step 5: Add Butter and Fluff

Now you can open the lid and add butter to the cooked buckwheat. Gently fluff the kasha with a fork, stirring it to incorporate the butter and create a moist and fluffy texture. The amount of butter can be adjusted to your preference, typically ranging from 1 to 2 tablespoons.

Tips for Best Results:

• Purchase toasted buckwheat: Toasted buckwheat is recommended for achieving the best flavor and texture. It is available in Eastern European markets, health food stores, or online. Raw buckwheat groats tend to have an earthy and slightly bitter taste and may fall apart during cooking.
• Do not open the lid during cooking: Similar to cooking rice, it is important to maintain undisturbed cooking. Opening the lid can affect the cooking time and the final texture of the kasha.
• Use quality cookware: Ensure that your cookware has a tight-fitting lid. Stainless steel pots, non-stick pots, or a Dutch oven are suitable options.
• Follow measurements closely: The amount of water used can significantly impact the final texture of the kasha. Too much water can result in mushy kasha, while too little water can lead to dry and uncooked buckwheat.

Serving Suggestions:

• Buckwheat as a side dish: Fluffy buckwheat pairs well with saucy dishes, absorbing the juices and flavors.
• In soups: Buckwheat holds its shape well in soups, adding texture and flavor to the broth.
• As a breakfast cereal: Instead of sugary cereals, buckwheat can be transformed into a healthy porridge. Simply add hot milk, butter, and a sweetener of your choice.

Kasha's texture and flavour

Kasha is made from roasted buckwheat groats, which are hulled, roasted seeds of the buckwheat plant. Despite its name, buckwheat is not related to wheat but is instead a seed from a plant in the rhubarb family. The roasting process brings out a strong, nutty flavour and a firm texture with a slightly gummy consistency.

The traditional method of preparing kasha involves rinsing the buckwheat groats, then toasting them in a dry skillet over medium heat for a few minutes. This enhances the nutty flavour and helps maintain the texture. The groats are then combined with water or broth in a 1:2 ratio, brought to a boil, and simmered for 15-20 minutes until tender.

Kasha can be prepared in a variety of ways, including as a cereal, in pilafs, or added to soups and stews. It is commonly used in Eastern European and Jewish cuisines, such as in the dish kasha varnishkes, which combines kasha with bow-tie pasta, onions, and mushrooms.

To enhance the flavour and texture of kasha, it can be cooked in vegetable or chicken broth instead of water, and a tablespoon of butter or olive oil can be added for richness. Herbs like thyme or parsley can also be incorporated during cooking. For a nuttier flavour and fluffier texture, an egg can be mixed with dry kasha before cooking, which also helps prevent the grains from clumping. Sautéing onions or garlic before adding the kasha can also add depth of flavour.

Kasha is a versatile ingredient that can be used in both savoury and sweet dishes. In savoury applications, it can replace rice or other grains in pilafs, stuffings, and salads. It pairs well with mushrooms and can be used as a base for vegetarian burgers or as a stuffing for bell peppers. In salads, cold kasha adds a pleasant chewiness and absorbs dressings well.

For a sweet option, kasha can be prepared like a porridge and topped with fruits, nuts, honey, maple syrup, or brown sugar. It can also be added to pancakes, muffins, and bread for added texture and nutrients. Kasha pudding is another option, where cooked kasha is combined with milk, sugar, and spices like cinnamon and nutmeg, and baked until creamy.

How to store kasha

Kasha, made from toasted buckwheat groats, is a nutritious and versatile ingredient popular in many cuisines. It is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivities.

Storing Uncooked Kasha

Uncooked kasha can be stored in an airtight container in a cool, dry place, such as a pantry, for up to two years. The airtight container prevents moisture absorption and protects the kasha from pests. Glass jars or sealed plastic bags are good options for this purpose.

Storing Cooked Kasha

Once cooked, kasha should be stored in an airtight container and refrigerated. It will stay fresh for 2-3 days in the refrigerator and can be frozen for up to three months.

To reheat frozen or refrigerated kasha, simply place it in a small pot with a splash of water and simmer on low heat until warmed through. You can also pan-fry it in a skillet with a little olive oil until crispy.

Maximizing Kasha's Shelf Life

To maximize the shelf life of kasha, protect it from moisture, heat, and light. Exposure to these elements can degrade the nutrients in kasha over time. Airtight containers and refrigeration help to slow down this process, preserving the nutritional value and flavor of the kasha.

Frequently asked questions