Subj : Kasha (Buckwheat)
To   : Ruth Haffly
From : Ben Collver
Date : Tue Jun 06 2023 11:08:01

  Re: Kasha (Buckwheat)
  By: Ruth Haffly to Ben Collver on Mon Jun 05 2023 13:30:05

 RH> I prefer a pot, for a cup of kasha, a 2 qt pot works well.

I will try that next time.  The flavor reminded me a little of
stuffing, which i would also cook in a pot.

 RH> On low heat, it usually takes 12-15 minutes for the liquid to fully
 RH> absorb. It also makes the kasha tender. Fluff it a bit before serving.

The Betty Crocker recipe said 5 minutes, but it took me about
12-15 minutes too.

 RH> Additional information from one who has been cooking kasha for many
 RH> years. I first had it at a Jewish summer camp that I worked at one
 RH> summer; it was usually served with sauteed onions and mushrooms, cooks
 RH> called it "kasha varnishkies".

That sounds tasty.  I bet some celery, parsley, and sage would
taste good too (inspired by stuffing).

.