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Serving dish of kasha on blue table runner

Grandma’s Grain: Buckwheat Kasha

Anne Murphy
Kasha - toasted buckwheat groats - is a naturally gluten free, traditional side dish I've eaten all my life for the delicious nutty flavor!
4.94 from 16 votes
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Cook Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 c kasha - whole toasted buckwheat groats
  • 1 egg
  • 2 c chicken broth or water
  • opt. sauteed onions and/or mushrooms to taste

Instructions
 

  • Beat egg. Stir in the buckwheat groats, and coat them thoroughly.
  • Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.
  • Add the broth, stir.
  • Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.
  • If desired, add sauteed onion, sauteed mushrooms, or both.