Kasha

(East European buckwheat groats)

Yield: 3-4 servings

Basic Steps: Toast → Simmer

Mix the groats and egg together in a bowl to coat the groats. Heat a skillet over medium-high flame, add groats and toast, stirring until groats have dried and separated, about 3-4 minutes.
Pour in boiling stock or water. Reduce heat to low, season to taste, cover and simmer 7-8 minutes. Remove from heat, let set 2-3 minutes then serve.

A tablespoon or two of butter can be added to the boiling stock or water.
Many recipes eliminate the egg and the toasting step.
Kasha is sometimes baked in a medium (350º) oven for about 45 minutes instead of the stovetop simmering.
Sauté some onions or mushrooms in butter or oil, then add the stock or water. Add the boiling liquid to the groats. Wild mushrooms are especially good.
Kasha Varnishkes (Jewish kasha with bow-tie noodles): Mix kasha with an equal amount of cooked bow-tie pasta and serve hot. Stir in a little chicken fat if you like. Serve with beef brisket and gravy.
Simmer with milk and eliminate the salt to make a nourishing breakfast dish.

Although kasha indicates a wide variety of grain porridges in Russia, it has come to be closely linked to this particular buckwheat (gretchka) dish.
Kasha is a nutritious and excellent substitute for rice, especially when paired with beef or lamb.
Kasha is sometimes used as a filling for knishes.