In the culinary arts, the word groats can refer to any whole kernel of grain that has been minimally processed so as to remove its outer husk or hull, sometimes called chaff. Wheat, oats and barley can be processed into groats. Bulgur is another name for wheat groats.
Alternately, the word groats can be used to refer to buckwheat in its whole kernel form.
High in nutrients, groats are usually prepared first by soaking and then slowly simmered until soft. Buckwheat groats are prepared in this manner to make the traditional Eastern European dish called kasha.
See Also: Bran
Also Known As: Buckwheat groats