|Buckwheat meal/1 cup buckwheat and 1 cup bulgur (cracked wheat)||2 Cup (32 tbs) (Kasha)|
|Stock/Water||3 Cup (48 tbs)|
If grain is not toasted (brown) already, place it in a dry frying pan and toast over a medium heat, stirring often, until golden brown. Bring stock or water to the boil in a heavy saucepan, adding salt unless stock is already seasoned. Pour toasted grain in slowly, stirring constantly. Bring to the boil over gentle heat and simmer a few minutes until thick. Stir in butter, cover and cook gently 10 minutes. Remove lid and fluff up kasha with a fork. Leave uncovered over very low heat for 1 hour, tossing and turning.it with a fork every 5 minutes to separate grains. Serves 2, or 8 as an accompaniment.
KASHA WITH MUSHROOMS AND ONIONS: Cook kasha as described in recipe and fold through 90g sliced mushrooms and 1 large chopped onion which have been sauteed in butter.
KASHA WITH PICKLED PORK AND ONIONS: Cook kasha as described in recipe, and fold through 125g diced pickled pork and 1 large chopped onion, which have been sauteed together in a little butter until pork is crisp and brown. HERBED SESAME KASHA: Cook kasha as described in recipe, and fold through 2 tablespoons each of toasted sesame seeds and chopped fresh herbs.