Cooked buckwheat can be made into a side dish similar to rice, added to casseroles and soups or made into breakfast porridges. Buckwheat groats can be cooked in two ways: first, by cooking directly in liquid, which can produce very mushy results, or by toasting first and then cooking in liquid. Toasting the buckwheat prior to cooking helps separate the buckwheat to yield an elegant and flavorful side dish. Toasted buckwheat groats, or kasha, has been a staple food of European peasants for many years.

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