Tuesday, March 29, 2011

Pocono Buckwheat from Whole Foods

Thanks to Dania (from The Vegetarian Cookery) and Louise I now found a buckwheat at Whole Foods that doesn't cook into a dusty mush.  Pocono Kasha was indeed excellent -- evenly roasted with pleasant nutty aroma and good texture.  I just found that it requires a little less water than the Russian buckwheat to produce the same level of tenderness.  For 1 cup of Russian buckwheat I use 1 2/3 cups water and for 1 cup of Pocono buckwheat I only needed 1 1/2 cups water.

If it wasn't for you, my dear readers, I'd still be stuck testing buckwheat brands.  But now I can move on to farro.


Dania@The Cookery said...

Helen- I'm glad you liked it!
Waiting to read your farro post!

Louise said...

Helen, I'm happy you liked it too. Kasha isn't something I grew up eating as my family is German. :-)