Kasha is a hot cereal that originates from Europe. Kasha, also referred to as buckwheat groats, is low in calories and fat. Kasha is delicious by itself or can be served along side other dishes. Make Kasha for breakfast or serve it at dinner along side your favorite seafood. Add this to my Recipe Box.
Instructions
1. Pour the broth into a large sauce pan. Place the sauce pan on the stove and turn the burner to high. Bring the broth to a rolling boil.
2. Crack the egg into a bowl while you are waiting for the broth to boil. Beat the egg with a wire whisk until it is slightly frothy.
3. Place the buckwheat groats in a large frying pan. Cook the groats over low heat, stirring constantly. Cook the groats until they are dry and golden. Do not leave the kasha unattended, as it can burn easily.
4. Dump the browned kasha into the boiling vegetable broth. Add the pat of butter and a pinch of salt.
5. Reduce the heat on the burner to medium or medium-high. Let the kasha come to a simmer. Put a lid on the pot and simmer the cereal for 10 minutes.
6. Remove the kasha from the burner. Let the cereal sit covered for 5 minutes.
7. Sprinkle freshly ground pepper and salt over individual servings of the kasha.
Tags: along side, buckwheat groats, Cook groats, Make Kasha