Buckwheat (or kasha to us Jews) is cooked like millett except for one added ingredient--egg white.
How to Cook Buckwheat
Add 1 cup of buckwheat groats to a heated skillet, and add to it a beaten egg white. The egg separates the kernels as they cook, which prevents the groats from sticking together. Stir the buckwheat/kasha and egg mixture until each grain is separate and dry. Then, add 2 cups of boiling liquid, either stock or water (I added water), and a dash of salt. Simmer the mixture for 30 minutes or until the liquid is absorbed. I let this cool, then divided it into separate portions in zip-lock bags.
Crunchy Oatmeal Dog Treats
- 3 cups oatmeal, uncooked
- 1 1/2 cups whole wheat flour
- 1 cup cold water
- 3 Tbsp fresh parsley, chopped (natural breath freshener)
- 2 egg yolks
- 1 tsp baking soda
Mix all ingredients together. This mixture is a little sticky, so I floured my hands to work with it. You can make these big or small. Roll into balls and place on a greased cookie sheet. Bake 14-15 minutes in a 350 degree oven. Cool on paper towels. Can be stored in fridge for up to 2 months.
I get a lot of my recipes from the website below, but I usually change one or two things. This recipe called for 1 Tbsp parsley, but I always triple the amount called for.