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Making Kasha
Preparation info
- Difficulty
Easy
Appears in
Published 2016
The grains may be fine, medium or coarse. Kasha should be toasted before being cooked, to keep it from going mushy and give it a nutty flavour. It is often toasted with egg before being simmered, to keep the grains separate.
Method
To toast kasha
Heat in a heavy pan over a medium heat for a few minutes until the grains start to give off their aroma. Add stock, bring to the boil, reduce the heat and cover. Simmer gently for 10–20 minutes until tender.