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Serving dish of kasha on blue table runner
Anne Murphy

Grandma’s Grain: Buckwheat Kasha

4.91 from 21 votes
Kasha - toasted buckwheat groats - is a naturally gluten free, traditional side dish I've eaten all my life for the delicious nutty flavor!
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Cook Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 c kasha - whole toasted buckwheat groats
  • 1 egg
  • 2 c chicken broth or water
  • opt. sauteed onions and/or mushrooms to taste

Method
 

  1. Beat egg. Stir in the buckwheat groats, and coat them thoroughly.
  2. Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.
  3. Add the broth, stir.
  4. Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.
  5. If desired, add sauteed onion, sauteed mushrooms, or both.