Ingredients
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1 cup buckwheat groats
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1 3/4 cups Water
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2 tbsp Butter
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1/2 tsp Salt
Directions
One of the most prominent sayings about Russian cuisine roughly translates as “Shschi and kasha are our food”. And it truly is so: Russians are very fond of any kind of groats eaten for any meal of the day. Kasha is considered as one of the most popular dishes in Russian cuisine, known since times immemorial.
For breakfast, kasha a.k.a. buckwheat groats is boiled with milk or water and eaten bland or with a spoonful of varenye or butter. For lunch or dinner, buckwheat is the go-to option, as it is very versatile. Kasha is also gluten free and a great source of protein, fibre and energy. Try mixing boiled buckwheat with fried mushrooms and onions: the combination of the caramel-like onions, juicy mushrooms, and nutritious buckwheat is one to remember.
Preparation:
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Rinse and drain the buckwheat well.
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In a medium saucepan, combine the buckwheat with 1¾ cups water, 1 Tbsp butter, and ½ tsp salt.
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Bring to a simmer, then cover with a tight-fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking that quietens when done. Stir in an additional 1 Tbsp butter if desired.
