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1
Bring about 1 quart water (or, if you have it, stock) to a boil.
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2
Rinse the kasha in a strainer.
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3
Put the lard in a deep skillet with a lid over medium heat.
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4
A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes.
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5
Remove it with a slotted spoon, add the onion, and raise the heat to medium-high.
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6
Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes.
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7
Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
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8
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.
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9
Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes.
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10
If the liquid is absorbed and the kasha is tender but not mushy, its done.
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11
If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
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12
Taste and adjust the seasoning, adding salt and pepper if necessary.
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13
Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
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14
Soak a small handful of dried porcini in hot water.
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15
When theyre tender, drain them, reserving their soaking liquid.
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16
Cook them with 1/2 pound button mushrooms, trimmed and sliced, as you do the bacon in step 1, increasing the fat (use butter or olive oil) to 2 tablespoons; remove when they are lightly browned.
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17
Cook the kasha as above, using about a cup of the reserved mushroom soaking liquid in place of water.
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18
Stir in the mushrooms and serve.
