Grandma’s Grain: Buckwheat Kasha

Alex Del Rosario

Kasha - toasted buckwheat groats - is a naturally gluten free, traditional side dish I've eaten all my life for the delicious nutty flavor! - 30 min Cook Time

INGREDIENTS

• 1 cup kasha - whole, toasted buckwheat groats

• 1 egg

• 2 c chicken broth (or water)

• Sautéed onions and/or mushrooms to taste

PROCESS

1. Beat egg. Stir in the buckwheat groats, and coat them thoroughly.

2. Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.

3. Add the broth, stir.

4. Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.

5. Add sauteed onion, sauteed mushrooms, or both.

*Note:

• The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!