 | | Directions | - In a large skillet, heat the olive oil over medium heat.
- Add the roasted buckwheat groats to the pan and stir a few seconds.
- Add the beaten egg to the pan and stir immediately. The egg helps to keep the buckwheat groats from sticking together. Break up any clumps of egg and grain that may occur. Continue stirring until the mixture is dry and the grains are separated.
- Pour in the vegetable stock, reduce the heat to low, cover the pan, and simmer for 15 minutes or until the buckwheat has absorbed the liquid. Do not stir the buckwheat during the absorption time.
- Remove the kasha from the heat and allow it stand (covered) for 5 minutes.
- Fluff the kasha with a fork and season it with salt and pepper. The kasha should have a rice-like quality.
- Note: try kasha as a substitute for potatoes or rice. It’s a great gluten-free dish.
|
|
|
Prep Time: 1 minute
Cook Time: 15 minutes
Container: large skillet
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 cup roasted buckwheat groats |
| - | | 1 tablespoon olive oil |
| - | | 1 egg, beaten |
| - | | 2 cups vegetable stock |
| - | | salt and pepper to taste |
| |
| |
