Kasha is a Russian porridge made with a variety of grains such as barley, wheat, millets and oats. The most popular is buckwheat, which has a distinctive nutty flavour. This version is particularly good served with a fried mushroom and also makes a delicious stuffing for roast chicken. If you buy the buckwheat already roasted, there is no need to dry fry it before adding the stock.
Buckwheat Kasha
Ingredients (serves 4)
175g buckwheat
750ml boiling stock
25g butter
Pinch of freshly grated nutmeg
115g smoked streaky bacon, rinded and chopped
Salt and freshly ground black pepper
Instructions
Dry fry the buckwheat in a non-stick frying pan for 2 minutes
Add the stock
Simmer gently for 15 minutes, stirring occasionally
When almost dry, remove from the heat
Add the butter to the buckwheat and season with nutmeg, salt and pepper
Cover the pan with a lid and leave to stand for 5 minutes
Dry fry the bacon in a non-stick pan for 5 minutes until lightly browned
Sprinkle the bacon over the kasha before serving
Serve!
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