Kasha

1 tablespoon canola oil
1 cup cracked buckwheat
1 egg*
water
sea salt and pepper to taste
(see page xii)
  1. Heat the oil in a heavy saucepan over medium heat. Add the buckwheat.

  2. Stir and cook for 5 minutes.

  3. Stir in the egg, and cook until mixture is dry.

  4. Add enough water to reach a level 0.5cm (1/4") above the grains. Stir in seasoning.

  5. Reduce heat and simmer until the grains are tender, about 25 - 30 minutes.
    *For plain kasha, omit egg.

    Makes 4 servings

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