What I like about Fisher's thoughts on Kasha (aka Buckwheat groats) is that she says "It can be bought most easily, at least in Western America, from 'health food stores.'" There were already health food stores in 1942?
Well, I didn't have to take off for Whole Foods or Sprouts, I was able to find buckwheat next to the oatmeal under the "organic" label at my HEB, however it was only available in a bag, not in bulk. I followed the directions, but there was overflow and a boiling mess to clean up. It fluffed up nicely though, despite my inattention.
It was indeed nutty, as Fisher said it would be, and I liked it well enough but can't think of what to serve it with to round out a meal. Fisher suggest meat or fowl and combining it with mushrooms. I can't imagine the look on my husband's face if I served him steak and a pile of buckwheat. (I just had progress getting him to agree to quinoa if it is spicy. I've been searching for spicy quinoa recipes for days ... .) I am intrigued with the mushroom idea for my own lunch. Maybe next week. In the meantime, I'll be searching for recipes using buckwheat since I have about three more cups to use up--and a cooked serving is a 1/4 cup.
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