Kasha n-Ways Gluten-Free

Kasha According to S&F Food Importers

Makes 4 servings

Combine one cup of KASHA,
2 cups of water, and 1 teaspoon 
of salt in a pan. Bring to boil
and simmer for 15-20 minutes.
Add oil or butter, and serve.
Be careful not to overcook.

Kasha According to a Ukranian Company (w Knights on package)

How to prepare (2 servings)

1. In boiling salted water (250 ml)
   pour 100g (1/2 cup) buckwheat groats.

2. Cook for 15 minutes over moderate heat
   with tightly closed lid.
   Do not open the lid before the end of cooking.

Kasha According to an Engineer from Pakistan

This is the way I learned to make Kasha many years ago.

 2   Tbsp olive or canaola oil
 1   diced onion
 1   cup kasha
 2   cups water
.75  tsp salt

0. Add two tablespoons of oil
   to a large pot

1. Over medium heat, 
   sautee diced onion for 7 minutes or until caramelized

2. Add kasha to pot and stir to coat the kasha 
   with oil.
   Roast for 5 minutes

3. Add water and salt.
   Bring to boil.
   Simmer for 15 minutes.

More Kasha Options

• Add black mustard seeds to the oil. When the seeds start to pop, the oil is hot enough.
• Add a few coriander seeds.
• Use vegetable broth instead of water.
• Instead of salt, use this savory mix. (Assuming 1 cup of Kasha.)

  2   tsp Nutritional Yeast
  1   tsp Ginger powder
  .5  tsp Cumin powder
  .25 tsp Garlic powder
  

My Comments

• The companies mentioned have never heard of me and I do not get a kickback. I just like the products.
• Photo Kasha and Buckwheat recipes.
• ONLINE A-Z Buckwheat recipes.
• COOKBOOK Buckwheat recipes.