Kasha

1. 1

   Bring about 1 quart of water (or, if you have it, stock) to a boil.

2. 2

   Rinse the kasha in a strainer.

3. 3

   Put half the butter in a skillet with a lid and turn the heat to medium.

4. 4

   A minute later, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.

5. 5

   Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes.

6. 6

   If the liquid is absorbed and the kasha is tender but not mushy, its done.

7. 7

   If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.

8. 8

   Stir in the remaining butter, taste and adjust the seasoning, and serve or keep warm over very low heat for up to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.