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Wolff's

Wolff's Kosher Medium Granulation Kasha

13 oz
$5.70 each($0.44 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

100% Pure roasted buckwheat. Low sodium, no cholesterol, low fat. Wheat & gluten free. Instead of rice. Do you know Wolff's is roasted kernels of buckwheat, which a distinctive nutlike flavor. Wolff's kasha is a pleasant mealtime alternative to rice or potatoes. In addition, Wolff's whole granulation is packaged in three variations: our convenient 4 serving size and our easy serve, all in one kasha and pasta side dish Kasha Classics. 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. No additives, fortifiers, or preservatives. Certified Kosher by the Orthodox Union. Disclaimer: H-E-B does not guarantee the accuracy of this Certification file as Supervising Agencies / Rabbis may change.

Highlights

  • Nutrition Facts

    about 8 servings per container

    Serving Size
    0.25 cup dry
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 0mg
      • 0%
    • Potassium
      • 115mg
      • 2%
    • Calcium
      • 5.3mg
      • 0%
    • Iron
      • 0.7mg
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    100% Pure Buckwheat.

  • 2 cups broth, bouillon, consomme 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 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.