100% pure roasted whole grain buckwheat. Low sodium. No cholesterol. Low fat. Wheat & gluten free. 8 whole grain servings. 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. Contains no additives, fortifiers, or preservatives. For a complete list of our products, write: Mail Order Dept. PO Box 440 Penn Yan, NY 14527 Ph. (315)536-3311 www.thebirkettmills.com. 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 (US funds) to: Buckwheat Cookbook PO Box 440 Penn Yan, NY 14527. Allow 6 weeks for delivery. Made in the USA.

Buckwheat

Stove Top Preparation Directions: 2 cups broth, bouillon, consomme or water. 2 tbsp butter or margarine (Low Fat Version: Substitute 1 egg white for whole egg; Eliminate butter or margarine). 1/4 to 1/2 tsp salt (Less salt may be required if using broth). 1/8 tsp 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. Reduced 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 Directions: Beat 1 egg in microwaveable bowl then 1 add cup kasha; stir with fork until all kernels are coated. Heat in microwave, uncovered, for 2 min. stirring with fork three separate times to make sure kasha does not stick together. Boil 2 cups of water and slowly add to kasha mixture. Add salt, pepper and butter, then stir. Heat in microwave, covered for 5 to 7 min. Remove and fluff mixture with fork. Buckwheat is a raw agricultural product. Must be fully cooked before enjoying.