This Russian staple food makes a hearty foundation for any meal including a nourishing breakfast. Kasha is made by sprouting and lightly toasting buckwheat groats.
Misleadingly named, buckwheat is neither related to wheat nor is it a true grain. Closely related to rhubarb, this pyramidal shaped gluten-free seed is making a comeback in American cuisine, especially on the gluten-free menu. Whole hulled buckwheat seeds, called groats, can be cooked as described below, made into porridge, or added to soups or other dishes. Buckwheat groats can also be made into kasha by sprouting and toasting. Buckwheat can also be ground into flour traditionally used to make buckwheat noodles and pancakes.
Prep time:15 minutes
Cook time:45 minutes
- 1 cup kasha (sprouted toasted buckwheat)
- 1 egg, beaten
- 2 cups chicken stock
- 2 tablespoons butter
- 1 teaspoon quality salt
- 1/2 teaspoon pepper
- 1 bay leaf
- Heavy bottomed skillet
- Large saucepan with a tight fitting lid
Step 1. Toast the Kasha
Heat the skillet. Add the kasha and dry toast for about 5 minutes or until it browns slightly and becomes fragrant. Stir often to prevent burning. Remove the kasha from the pan and let cool.
Step 2. Coat Kasha with Egg
In a separate bowl, mix the cooled kasha with the beaten egg. Stir to coat evenly. Reheat the skillet and add the kasha-egg mixture. Over meduim heat, stir the kasha, separating the grains until the egg has cooked and the grain is mostly separated, about 4-5 minutes.
Step 3. Cook the Kasha
While the egg mixture above is cooking, bring the chicken stock, salt, pepper, butter and bayleaf to a boil. Add the egg coated kasha to this mixture and bring back to a boil. Reduce to a simmer, cover and cook until all moisture is absorbed and the grain is fluffy, about 45 minutes.