Vinlander mentioned these in another thread...I hadnt ever heard of them but they sound good....anyone want to share how they use them?
Actually, I've never toasted my own as it's readily available at all Polish shops at a reasonable price (lower than any internet source I can find). Home toasted might be even better...
Incidentally the internet is confused about whether kasha is toasted or un-toasted groats, but my box says:
"kasza
gryczana
prazona".
£1.89 for 400g (bought some months ago - my wife prefers any rice, not just Basmati).
I'll add one more thing to the list I like much less than kasza - I would rank quinoa only slightly above couscous.
Cheers.
There is a Polish grocery in our town, I will try this.
Thank you
Ps is it a rice sub....did I see someone mention using like porridge
I do use it as a rice sub - and it works well.
However I prefer to use it to substitute in recipes written for things I'm not keen on - as a change from using rice for the same purpose. Very good in a tuna salad etc.
I've just remembered another unpleasant stodge - that pasta that looks like rice - it's OK in a stew, (but for that I prefer pearl barley) - in every other recipe kasha wins hands down.
That's why I've never tried using it as porridge - I love oats too much. I much prefer oats uncooked anyway - with raisins, walnuts and cold milk - a sort of muesli all-stars. I've even used reddybrek rubbish the same way when there was no alternative (why do people heat it? - grey lumpy wallpaper paste - even worse than pot noodle).
Sometimes I use a teaspoon of dry oats to absorb the leftover oil in a can of tuna - a bonus course (especially with a bit of peanut butter stirred in).
Cheers.