BRUNCH

GRAINS

I was feeling particularly hungry this morning so I decided to make kasha for breakfast. Kasha has been a part of Eastern European cuisine for many centuries, although in Slavic languages it refers to a porridge made not only from the buckwheat groats used here, but a whole family of porridges made from wheat, buckwheat, oats, millet, rice, potatoes, etc. This is another recipe from my mom’s cookbook and it reminds me of her.

Breakfast of the giants on the Russian steppes. A very complex carb!

METHOD

DIAGRAM

1. Mix the dry kasha with the beaten egg in a saucepan. Bring the water to a boil in the kettle and add it to the pot — add the fruit if using.

2. Bring to a boil on medium-high. Reduce the heat to low and cover. Simmer 20 minutes — use a diffuser if it threatens to boil over.

This is enough for 2 breakfasts. Refrigerate half (well-covered) for the day after tomorrow, or find someone to share it with.

Cover with milk and brown sugar, maple syrup or honey.