Buckwheat Porridge Kasha
Recipe GLPR1fd098faa35a47
A warm, comforting Eastern European breakfast cereal made from roasted buckwheat groats simmered until tender, then enriched with butter, honey, and milk. This creamy porridge is naturally gluten-free and can be served plain or topped with fresh fruit and additional honey for sweetness.
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Ingredients
1 cup roasted buckwheat groats
2 cups boiling water
1 tablespoon butter
½ teaspoon salt
1 tablespoon butter
2 teaspoons honey
2-3 cups milk
Directions
Rinse the roasted buckwheat groats under cool water in a fine-mesh strainer, stirring gently to remove any dust or debris, similar to rinsing rice. In a medium saucepan, combine the drained buckwheat, 1 tablespoon of butter, and 2 cups of boiling water. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan with a lid and simmer for about 15 minutes, or until the buckwheat grains are tender and have absorbed most of the water. Stir in the salt, remaining 1 tablespoon of butter, and honey.
Pour the milk into the cooked buckwheat and stir gently. Return the saucepan to medium heat and warm the mixture through, stirring occasionally, for about 2-3 minutes, until the porridge reaches your desired consistency. Transfer to serving bowls and serve warm, optionally drizzled with additional honey and topped with fresh fruit.
