Recipe for cooking braised buckwheat kernels - kasha
Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes
This grain is sometimes called groats. 1 c. med. buckwheat kernels (kasha)
1 egg
2 1/2 (two and a half) c. boiling water
2 Tbsp. butter or butter-replacement
2 1/2 tsp. instant beef bouillon
1/4 tsp. salt
1/4 tsp. pepper Mix buckwheat kernels and egg; cook in ungreased skillet over med.-high heat, stirring constantly, until kernels separate and brown. Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 mins. Yields 6 servings.
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