Wolffs Roasted Buckwheat Kasha Cereal - 13 Oz
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Nutrition Facts

Serving Size: 0.25cup dry
Servings Per Container: about 8
Calories Amount Per Serving
170
% Daily Value
Calories From Fat Amount Per serving 5
Total Fat Amount Per serving 1g 1%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 10mg 0%
Potassium Amount Per serving 220mg 6%
Total Carbohydrate Amount Per serving 35g 12%
Dietary Fiber Amount Per serving 2g 10%
Sugars Amount Per serving 0g
Protein Amount Per serving 6g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 8%
100% Pure Buckwheat.
Kasha, Medium Granulation

100% pure roasted whole grain buckwheat. Low sodium. No cholesterol. Low fat. See side pane for nutrition information. See recipes on back. Wheat & gluten free. Instead of rice. 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, side dish, 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 cookbook details. Contains no additives, fortifiers, or preservatives. 100% pu

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Product Attributes
Kosher
Low Fat
Gluten Free
Directions 2 cups broth, bouillon, consomm or water. 2 tablespoons butter or margarine(low fat version: substitute 1 egg white for whole egg; eliminate butter or margarine). 1/4 to 1/2 teaspoon salt(less salt may be required if using broth). 1/8 teaspoon pepper. 1 cup kasha. 1 egg (or egg white) (low fat version: substitute 1 egg white for whole egg; eliminate butter or margarine). 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 7 to 10 min. Until kasha kernels are tender and liquid is absorbed. Makes about 4 cups. Microwave method: heat liquid to boiling. Beat egg lightly with fork in 2 qt. Microwave-safe casserole. Add kasha; stir to coat kernels. Microwave, uncovered, on h
About the Producer Birkett Mills
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