Shamanic Workshops and Meditation Retreats in Chiangmai, Thailand

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Grechka: Russia's Brown Rice

Just like brown rice may be a staple for a balanced and healthy diet, Grechka (Buckwheat groats) may serve the same purpose. Fed to the donkeys of the Middle East, buckwheat is healthy, delicious and will make strong. You may prepare buckwheat groats just like cooking rice or try this wonderful recipe below.

Diana asks, "Have you ever met a donkey with cancer or AIDS?".

BUCKWHEAT PORRIDGE RECIPE

Russian Brown Rice: Buckwheat PorridgeGrechnevaya kasha Roasted whole-grain buckwheat is mainly used to make special Russian buckwheat porridge, grechnevaya kasha. The type of buckwheat groats used should result in a fluffy porridge, where the individual grains remain whole and separate.

It is best to look and ask for the right type of buckwheat in Russian or Eastern European specialty stores.

200 ml whole roasted buckwheat groats
butter
½ tsp salt
boiling water

Rinse groats rapidly with cold water. Pour them in a flat and wide casserole dish or oven pan, add a few knobs of butter and sprinkle with the salt. Pour enough boiling hot water into pan to coat the groats, mix gently.

Buckwheat Groats

Whole buckwheat groats

Cover pan tightly with a lid or a piece of foil. Bake the dish, preferably placed in a water bath, at 175 °C for about 1 - 2 hours. Baking gives buckwheat its special, nutty aroma. The steam building inside the pan is an important part of cooking this dish, so you should not remove the cover or stir the mixture during baking.

The porridge is ready when all the liquid has been absorbed into the buckwheat, softening the groats. If not enough water is used, the porridge will dry out and stick or burn on the bottom of the pan. Experiment with different proportions of water and buckwheat to get the right kind of fluffy result. Baking the dish in a water bath also prevents sticking.

Serve porridge with melted butter. Buckwheat porridge may be served as an individual dish for a healthy meal or as a replacement for rice.

This recipe Copyright 1997- 2005 M. Paavonkallio

 


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