Kasha - NYT

🥘 Ingredients

• butter (unsalted)
  1 tablespoon
• egg
  1
• salt to taste (I used 3/4 teaspoon)
• toasted buckwheat groats (kasha, cracked, preferably medium-cut)
  1 cup
• water
  2 cups

🍳 Cookware

• saucepan
• bowl
• pan

1. 1

   Gather toasted buckwheat groats , salt to taste .

   toasted buckwheat groats: 1 cup (kasha, cracked, preferably medium-cut), salt to taste (I used 3/4 teaspoon)
2. 2

   Combine water , salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.

   water: 2 cups, butter: 1 tablespoon (unsalted)
3. 3

   Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.

   egg: 1
4. 4

   Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, ⏱️ 2-3 minutes . Add just-boiled water, turn heat to very low, cover and simmer ⏱️ 10-12 minutes for cracked kasha, ⏱️ 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
5. 5

   Remove lid from pan , place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for ⏱️ 10-15 minutes . Fluff and serve.
6. 📝

   (May need 2.5 cups of water)

7. 📝

   Nutrition: Trans Fat: 0 grams Fat: 5 grams Calories: 183 Saturated Fat: 2 grams Unsaturated Fat: 2 grams Sodium: 404 milligrams Sugar: 0 grams Fiber: 4 grams Carbohydrate: 31 grams Protein: 6 grams