I combine this with cooked mini bow ties and a couple of large onions chopped & caramelized to make Kasha Varniskas. Oh my how delicious - absolute comfort food! I have also used beef broth or vegetable broth with equal success.
2 cchicken stock (or beef or vegetable)
1 tspfreshly ground black pepper
1 ckasha buckwheat groats, medium grain
How to Make Buckwheat Kasha
- Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
- In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
- Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
- Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
- Stir and fluff with fork and serve.