Here is kasha, simply prepared with butter. It’s good with olive oil, too, but best with rendered chicken fat.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring about 1 quart of water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put half the butter in a skillet with a lid and turn the heat to medium. A minute later, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.
Step 2
Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it’s done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Step 3
Stir in the remaining butter, taste and adjust the seasoning, and serve or keep warm over very low heat for up to 30 minutes.
