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 rom my mom’s cookbook and it reminds me of her.
Breakfast Kasha
Breakfast of the giants on the Russian steppes. A very complex carb!1 C kasha (toasted buckwheat groats)
1 egg, lightly beaten
2 1/2 C boiling water
1 C raisins (opt.)
2 bananas, sliced (opt.)
1. Mix dry measured kasha with beaten egg in a saucepan. Bring water to a boil in kettle and add to pot. Add fruit if using.
2. Bring to a boil on medium-high. Reduce heat to low and cover. Simmer 20 minutes. If it is too hot use a diffuser or waffle to keep it from boiling 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 or maple syrup or honey, etc.
Shack Life Quarterly 