Kasha is one of the staples of Eastern European cuisine. It is slightly nutty, filling and wholesome. I wasn’t a fan of kasha when I was growing up but as an adult I love it. The best way to cook it is to roast it for about a couple of minutes and then add boiling water twice the amount of buckwheat. Cover the pot and simmer for about 20 minutes or until the liquid is absorbed. Once it is simmering don’t stir it. You can serve it instead of mashed potatoes or pasta, rice. It goes well with any meat and vegetables. I like it a little mushy but if you like it less, add slightly less water to the cooking.
You can also make it into burgers if you add to cooked kasha some onion, egg and bread crumbs. Form small burgers and fry/bake them until slightly brown. I just couldn’t resist posting this photo of buckwheat that I served today for a dinner. Yummy.