Kasha

🔥 Prep

• Measure 200 g buckwheat and rinse under cold water.
• Measure 400 ml water.
• Measure 20 g butter.
• Measure 0.5 tsp salt.

🔥 Cook

• 1. Place a saucepan over medium heat and melt the 20 g butter.
• 2. Add the rinsed buckwheat and toast for 2‑3 minutes, stirring frequently.
• 3. Pour in the 400 ml water and add the 0.5 tsp salt, then increase to medium‑high heat to bring to a boil.
• 4. Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes until water is absorbed.
• 5. Remove the pan from heat and let it stand, still covered, for 5 minutes.
• 6. Fluff the kasha with a fork and stir in a small knob of butter if desired.

🔥 Serve

• Serve hot as a side dish, topped with an extra pat of butter.
• Pair with sautéed mushrooms, caramelized onions, or a dollop of sour cream.
• Accompany with grilled meat, fish, or a simple vegetable stew.