How to Make Kasha
Ingredients
Scale
- 1 cup kasha (buckwheat kernels)
- 2 cups water
- salt to taste
- 1 cup cooked bow tie or elbow pasta (optional)
Instructions
- Place buckwheat kernels in a large skillet and turn heat on medium low.
- Dry toast until the nutty smell is released and color turns slightly darker brown.
- Remove from heat.
- Meanwhile, Bring 2 cups of water to a boil.
- Salt like you would pasta water, then stir in the toasted buckwheat.
- Leave uncovered on medium heat until the water and buckwheat are the same level.
- Then cover with a lid, turn down to low and simmer until all the water is absorbed, 5-10 minutes. This step is important in achieving a fluffy kasha that isn’t mushy or clumpy.
- Turn off the heat and allow to steam for a few minutes, covered. Fluff with a fork.
- Stir in pasta, if you’re using it, and a dollop of butter. It’s also superb with a light sprinkling of parmesan
Keywords: kasha
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