Kasha is roasted buckwheat. Kasha is usually classified with grains but is a seed (and in fact not wheat!). It’s like a super grain, containing things lacking in other grains. Rich in magnesium and manganese make it a perfect food for heart health and good for keeping blood sugar levels low. Full of B vitamins, phosphorus, potassium, iron, calcium, protein and fiber make it well worth cooking!
A hearty breakfast we enjoy in the winter, I also cook it without potatoes. It can go well with eggs too. If you have leftovers the next day, mix the kasha into some just about cooked egg and then fry it up together.
1-2 tbsp of butter or ghee (clarified butter)
1 onion, chopped
2-3 cloves of garlic, minced
1/2 tsp sea salt (I love Himalayan)
2 c boiling water
2 med red potatoes
1 shitake mushroom, chopped finely (optional)
1 c kasha
freshly ground pepper
1. Heat pot adding butter, salt, and garlic; saute until onion is soft.
2. Boil water in a kettle. Scrub potatoes and cut into tiny 1/2 ” cubes. Remove stem from shitake mushroom and chop mushroom.
3. Add potatoes and chopped mushroom to onions; cover 1-2 minutes.
4. Stir in kasha; pour in boiling water. Simmer 15 minutes. Remove from heat, fluff, and let stand a for at least five minutes. Garnish with pepper.