Customer Reviews

Arrowhead Mills Organic Buckwheat Groats, 24-Ounce Bags (Pack of 4)

5 star:		(4)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

I am originally from Belarus and I used to cook tons of buckwheat in my live.
That buckwheat is something different from my idea of regular buckwheat. The grains are smaller, lighter in color, not toasted enough and when done it has bland scent not the full body aroma I remember. It cooks 2 times faster than original one-about 12 min., rather than 25min. and you need extra care if you want it flaky rather than sticky.
Here is some advices if you want have it close to my idea of original buckwheat:
1. Toast it in the pan or skillet with some butter over the medium heat for 2-3 min.(better to use a shallow pan than a deep one)
2. Add salt, boiling water (2.2-2.5 parts of water to 1 part of gloats)
3. Lower the heat to just simmering and top tightly with the lid and cook until all water get soaked(do not stir-it breaks the grains)
4. Put it aside for extra 5 min.

If you have never tried this product with an interesting name...do so. I had it on a recent trip to Moscow, Russia and immediately searched for it once I returned to the USA. It is a very tasy and versatile food. I have it for breakfast, cold with spices, chopped veggies and mayo as a salad and reheated with veggies and pasta for a quick snack or light meal.

A lot of foods make me tired or make me feel 'off' after I eat them. This is the exception--I feel good after eating buckwheat groats both right after and hours later, so I suspect it's good for me. :) It tastes mildly nutty. I eat it with bananas and other fruit mixed in. If you're looking for a healthy new cereal to try, give this one a shot.

Coming from Russia, buckweat kasha was something I wanted to have once in while here; I bought it before in the russian district. This one looks great in the package but cooks too fast and becomes all starchy and looses its taste. I threw the whole pot out. Now don't know what to do with all other packages.

I am Russian and was looking for the traditional russian buckwheat. These look right at the first glance, but nothing like what I expected when cooked - the kasha comes out almost a mashed potato like consistency, with most of the groats sticking together and tasting nothing like a normal buckwheat kasha. Perhaps the groats are somewhat polished and their skins are partially missing, resulting it faster cooking time and lumping together? I have not tried the Belarussian advice of toasting it for extra 2-3 minutes, but if that does not work, I'll have to throw it all away :-(

When i received this product i was very disappointed. The product was spoiled and old. I ordered several packages and after i opened one i contacted the seller and wanted to returned the other unopened and it was not possible.
I am not recommend to any one to buy this product.

This is Kasha, for those of Eastern European genealogy. Back there they cooked it with eggs and pasta.

I leave out the eggs and my wife calls it Kashta. Great nutrition, a bit expensive--nowhere near meat, and easy to prepare. For breakfast, quicker than some oats! I'm looking forward to discovering the proper recipe to make it absolutely scrumptious to a picky vegan.

Soy sauce or salt substitutes are good, but it needs more. I've tried adding celery, onions, and carrots and ok, but something is lacking. Still, filling and nutritious with pasta, and you can always add salsa. Worth experimenting with and Arrowhead is a great company.

I can get this locally, but at a higher price than from Amazon including shipping.

I use this cereal in a breakfast mixture that reduces cholesterol and cleanses the colon. It helps to give me energy also. Sweeten with stevia. The stores were out of it so I got plenty on Amazon.