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Wolff's Kasha, Gluten Free, Medium Granulation
Wolff's Kasha, Gluten Free, Medium Granulation
13 oz
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About
Details
Cooks in 10 minutes. A product of the Birkett Mills. Stone ground ancient grain. Established 1797. Penn Yan - New York. Enjoy Wolff's Kasha, a delicious pantry staple made with 100% stone-ground buckwheat and passed down through generations! Where does the nutty, bold flavor come from? Our millers dry roast hearty buckwheat groats until every kernel is toasted just right! Whether it's steamed, boiled or baked - add kasha to any meal to enjoy its textured flavor! With Wolff's - and all of Birkett's delicious products - our focus is on milling simple healthy ingredients sourced from family farmers across North America, many that eve worked with for generations. Contains no additives, fortifiers or preservatives; naturally non-GMO.
• Kosher
• Low Sodium
• Cholesterol Free/No Cholesterol
Ingredients
Buckwheat
Directions
Stove Top Preparation Directions: 2 cups broth, bouillon, consomme or water. 2 tbsp butter or margarine (Low Fat Version: Substitute 1 egg white for whole egg; Eliminate butter or margarine). 1/4 to 1/2 tsp salt (Less salt may be required if using broth). 1/8 tsp 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. Reduced 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 Directions: Beat 1 egg in microwaveable bowl then 1 add cup kasha; stir with fork until all kernels are coated. Heat in microwave, uncovered, for 2 min. stirring with fork three separate times to make sure kasha does not stick together. Boil 2 cups of water and slowly add to kasha mixture. Add salt, pepper and butter, then stir. Heat in microwave, covered for 5 to 7 min. Remove and fluff mixture with fork. Buckwheat is a raw agricultural product. Must be fully cooked before enjoying.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 1g1%
- Saturated Fat 0.2g1%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 38g14%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 4g
Details
Cooks in 10 minutes. A product of the Birkett Mills. Stone ground ancient grain. Established 1797. Penn Yan - New York. Enjoy Wolff's Kasha, a delicious pantry staple made with 100% stone-ground buckwheat and passed down through generations! Where does the nutty, bold flavor come from? Our millers dry roast hearty buckwheat groats until every kernel is toasted just right! Whether it's steamed, boiled or baked - add kasha to any meal to enjoy its textured flavor! With Wolff's - and all of Birkett's delicious products - our focus is on milling simple healthy ingredients sourced from family farmers across North America, many that eve worked with for generations. Contains no additives, fortifiers or preservatives; naturally non-GMO.
• Kosher
• Low Sodium
• Cholesterol Free/No Cholesterol
Ingredients
Buckwheat
Directions
Stove Top Preparation Directions: 2 cups broth, bouillon, consomme or water. 2 tbsp butter or margarine (Low Fat Version: Substitute 1 egg white for whole egg; Eliminate butter or margarine). 1/4 to 1/2 tsp salt (Less salt may be required if using broth). 1/8 tsp 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. Reduced 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 Directions: Beat 1 egg in microwaveable bowl then 1 add cup kasha; stir with fork until all kernels are coated. Heat in microwave, uncovered, for 2 min. stirring with fork three separate times to make sure kasha does not stick together. Boil 2 cups of water and slowly add to kasha mixture. Add salt, pepper and butter, then stir. Heat in microwave, covered for 5 to 7 min. Remove and fluff mixture with fork. Buckwheat is a raw agricultural product. Must be fully cooked before enjoying.
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