📝 About This Recipe
Deeply rooted in Eastern European culinary traditions, Kasha is a soul-warming porridge known for its distinctive nuttiness and robust, earthy flavor. Unlike oats, buckwheat groats offer a sophisticated, toasted aroma and a satisfyingly fluffy texture when prepared with the traditional egg-coating method. This recipe elevates the humble grain into a luxurious breakfast experience, balanced with creamy milk, a touch of wildflower honey, and the rich complexity of browned butter.
🥗 Ingredients
The Grains
- 1 cup Toasted Buckwheat Groats (Kasha) (look for medium or coarse granulation)
- 1 Large Egg (lightly beaten; helps keep grains separate and fluffy)
- 1/2 teaspoon Fine Sea Salt
- 2 tablespoons Unsalted Butter (divided)
Cooking Liquid
- 1 cup Water (filtered is best)
- 1 cup Whole Milk (can substitute with oat milk for a dairy-free option)
- 1 piece Cinnamon Stick (optional, for a warm aromatic note)
Sweeteners and Toppings
- 2-3 tablespoons Wildflower Honey (or maple syrup)
- 1/2 cup Fresh Berries (blueberries or raspberries work beautifully)
- 1/4 cup Toasted Walnuts (roughly chopped)
- 1 tablespoon Hemp Hearts (for a nutritional boost and crunch)
- 2 tablespoons Heavy Cream (for drizzling at the end)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the dry buckwheat groats with the lightly beaten egg. Stir thoroughly until every single grain is coated in the egg; this prevents the kasha from becoming mushy.
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2
Place a heavy-bottomed saucepan or a cast-iron skillet over medium heat. Add the egg-coated buckwheat to the dry pan.
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3
Toast the buckwheat for 3-5 minutes, stirring constantly with a wooden spoon. You want the egg to dry and the grains to separate, smelling intensely nutty and appearing slightly darkened.
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4
While the grains toast, bring the water, milk, cinnamon stick, and sea salt to a gentle simmer in a separate small pot.
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5
Carefully pour the hot liquid mixture over the toasted buckwheat. Be cautious, as it will steam vigorously upon contact.
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6
Add 1 tablespoon of the butter to the pot and stir once to incorporate.
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7
Turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid.
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8
Simmer undisturbed for 15-18 minutes. Do not lift the lid! The steam is essential for the grains to swell and soften.
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9
While the kasha cooks, melt the remaining 1 tablespoon of butter in a small pan over medium heat until it foams, turns golden brown, and smells like toasted hazelnuts.
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10
Remove the kasha from the heat and let it sit, covered, for another 5 minutes to finish steaming.
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11
Remove the lid and discard the cinnamon stick. Use a fork to gently fluff the grains, being careful not to mash them.
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12
Divide the warm porridge into four bowls. Drizzle with the prepared brown butter and wildflower honey.
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13
Top each bowl with fresh berries, toasted walnuts, and a sprinkle of hemp hearts for texture.
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14
Finish with a small splash of cold heavy cream around the edges of the bowl for a beautiful temperature and texture contrast.
💡 Chef's Tips
Always use the egg-coating method; it is the secret to the 'fluffy' texture that defines authentic kasha. If you cannot find 'toasted' groats (often labeled as Kasha), you can buy raw green buckwheat and toast them in a dry pan for an extra 2 minutes until reddish-brown. For a savory twist, omit the honey and fruit, and top with a soft-poached egg, sautéed mushrooms, and fresh dill. Avoid stirring the buckwheat while it simmers, as this releases starches and will make the porridge gummy rather than distinct.
🍽️ Serving Suggestions
Pair with a glass of chilled Kefir or Ryazhenka (fermented baked milk) for a traditional touch. Serve alongside a hot cup of Earl Grey tea with a slice of lemon. A side of smoked salmon or lox provides a wonderful salty contrast to the earthy grain. For a festive brunch, serve with a dollop of crème fraîche and a sprinkle of lemon zest.