Breakfast Kasha

Buckwheat kasha is a staple in many parts of Eastern Europe, and was a breakfast favourite of mine when I was living in Russia and Ukraine. It's one of the many foods that was once a staple for me, but ceased to be after I moved to East Asia (although I was able to get buckwheat noodles there, so buckwheat was still in my life in one form or another!). Since it's only now making a comeback in my life I've based the following recipes on Natasha's lovely kasha recipe. The sweet version is easy and simple and thus my go-to on a weekday morning when I'm craving kasha. The flavour of buckwheat can be an adjustment for some people, but I find it a nice change from plainer porridges like cream of wheat or oatmeal, and is certainly worth a try given its health benefits. If you do give it a try, I hope you enjoy!

Breakfast Kasha

(1 serving*)

Basic Ingredients

1 cup of cold water

1/2 cup of toasted buckwheat groats (rinsed)

Salt (to taste)

For Sweet Kasha

1 tablespoon of butter or margarine (to taste)

1 tablespoon of honey (to taste)

1/4 cup of milk (optional)

For Savoury Kasha**

1 teaspoon of bouillon powder***

Black pepper*** (to taste)

Dried parsley*** (to taste)

1/2 tablespoon of butter or margarine

1/2 tablespoon of vegetable oil

1/2 medium onion (chopped)

3 cloves of garlic (crushed/minced)

1 fried egg**** (to garnish)

Chili oil (if desired)

*This makes a hearty serving for me (about two cups cooked?), so adjust as needed!

**There are plenty of authentic Ukrainian, Russian, et cetera, savoury kasha recipes out there, but this is my own creation to fit my family's preferences. To each their own!

***Add to the buckwheat groats when cooking them.

****If you're making a fasting or vegan breakfast, then skip the egg and go with the margarine of course.

Directions

1) Add the water, buckwheat, and salt to a pot with a tight-fitting lid, stir together, and then bring to a boil over medium-high heat before covering, reducing the heat to low, and simmering for 20 minutes. If you're making savoury breakfast kasha, make sure to stir in the bouillon powder, pepper, and parsley as well. 

2) If you're wanting savoury kasha for your breakfast, then while the kasha is simmering add the butter or margarine and the oil to a small pan, place over medium heat, and sauté the onion until it is translucent and has begun to soften before stirring in the garlic and sautéing for another minute before removing from the heat and setting the pan aside. Likewise, if you're having savoury kasha and eating eggs, then prepare a fried egg to your preferences and set aside.

3) Whichever sort of kasha you're making, once the buckwheat is done cooking remove the pot from the heat and give the finished kasha a stir. If you're having savoury breakfast kasha you can add the cooked buckwheat to a bowl, then either stir in the sautéed onion and garlic or use it as a garnish along with your fried egg. If you're having sweet kasha for breakfast, then stir in the butter or margarine, honey, and milk (not my preference, but to each their own!). Whatever you do, enjoy!