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Kasha

  • 100 g Dry Kasha Groats
  • 150 g Water
  • 1/4 t Medium-Grain Salt
  • 1 t Butter
You can prepare dry kasha by toasting dry buckwheat groats.

Rinse buckwheat, and toast over medium heat for 5 minutes until brown.

  1. Cook. Add ingredients to saucepan. Bring to boil, cover, reduce to very low heat, and simmer 15 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes.
  2. Fluff kasha with a fork.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Cooking Grains, the Easy Way." 451, 477-9. ↩