13 oz box
8 servings per container
100% Pure Buckwheat - Contains No Additives, Fortifiers Or Preservatives.
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Wolff's® Coarse Kasha 100% Pure Roasted Buckwheat. Whole grain. Low sodium. No cholesterol. Low fat. See side panel for nutrition information. Wheat & gluten free. Cooks in 10 minutes. Coarse granulation. ...Wolff's Kasha is 100% whole grain Buckwheat, which is dry roasted to imprint a distinctive nut-like flavor. Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce risk of heart disease. ...Wolff's Kasha is a pleasant mealtime alternative to rice or potatoes. ...From a health standpoint, Wolff's Kasha is made from 100% Pure Buckwheat. It is wheat and gluten free, low in sodium and fat with no cholesterol. ...Wolff's Kasha is extremely versatile and can be served as an entree, sidedish, stuffing, in soups and salads, appetizers, desserts and as a delicious breakfast cereal. ... "tried and true" recipes for the preparation of Wolff's Kasha abound for every situation. See the bottom panel for Buckwheat Cookbook Offer! Buckwheat Cookbook. It's better with Buckwheat! You'll love this prizewinning collection of mouthwatering salads, soups, main dishes, breads, desserts and more... Send $3.00 (U.S. funds) to: Buckwheat Cookbook P.O. Box 440 Penn Yan, N.Y. 14527. (Allow 6 weeks for delivery). For a complete list of our products, write: Mail Order Dept. P.O. Box 440 Penn Yan, N.Y. 14527. Ph. (315)-536-3311. www.thebirkettmills.com.
2 cups broth, bouillon, consommé or water. 2 tablespoons butter or margarine*. 1/4 to 1/2 teaspoon salt**. 1/8 teaspoon pepper. 1 cup kasha. 1 egg (or egg white)*. 1. Heat liquid, butter & seasoning to boiling. 2. Lightly beat egg in bowl with fork. Add kasha; stir to coat kernels. 3. In separate medium-size skillet or saucepan, add egg-coated kasha. Cook over high heat 2 to 3 min., stirring constantly until egg has dried on kasha and kernels are separate. Reduce heat to low. 4. Quickly stir in boiling liquid. Cover tightly: simmer 8 to 11 min. until kasha kernels are tender and liquid is absorbed. Makes about 4 cups. *Low Fat Version: Substitute 1 egg white for whole egg; eliminate butter or margarine. **Less salt may be required if using broth. Microwave Method: Heat liquid to boiling. Beat egg lightly with fork in 2 qt. microwave-safe casserole. Add kasha; stir to coat kernels. Microwave, un-covered, on high for 2 min. Stir frequently to separate kernels. Carefully stir in liquid and remaining ingredients. Microwave, covered, on high 5 to 7 min. until kernels are tender and liquid is absorbed. Breakfast Cereal: In medium saucepan, stir 1/4 tsp. salt into 2-1/2 cups water or milk. Bring to a boil. Stir in 1/2 cup kasha. Cook, uncovered, stirring frequently while maintaining a gentle boil, 8 to 11 min. until desired consistency. Serve with milk and favorite sweetener. Microwave Directions: For 1 serving, stir 2 tbsp. kasha and a dash of salt into 2/3 cup water or milk in 2- to 3-cup bowl. Microwave, uncovered, on medium, 5 to 8 min., stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 min. Serve with milk and favorite sweetener.
P.O. Box 440 Penn Yan, N.Y. 14527