David's Recipe for Kasha
Buckwheat kasha is a classic side dish of Eastern European Jews. If literature can be believed, Russian and Polish peasants also liked it.
Side Dish, Jewish
- 2 cups buckwheat groats. These come broken into different sizes, from whole to fine, and are sometimes marked "toasted", or something similar. All of these differences are matters of personal preference.
- 6 cups boiling water
- 1 beaten egg
- Put the buckwheat in a pot and heat over high heat.
- While constantly stirring, add the egg. Keep stirring constantly. The groats will stick to each other at first, and gradually become separate once again.
- If the buckwheat was not bought toasted, or if you like a more toasted flavor, keep stirring until it browns slightly.
- Add the water, reduce to a simmer, and cook covered for 20 minutes.
- Turn off the heat, and let sit for another 10 minutes before removing the cover.
- Serve with a savory sauce such as that from braised meats.