Kasha

In colder climates, where neither wheat nor rice will grow, buckwheat is an important grain (actually, it’s a grass). Kasha, less attractively known as buckwheat groats (which simply means they have been hulled and cracked), has limited use, but it does make an unusual and delicious side dish; some people find it addictive, and it’s certainly easy enough to prepare.

Most buckwheat is toasted before packaging, but it never hurts to toast it again in the skillet.