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KASHA (TOASTED BUCKWHEAT GROATS) WITH NUTS
(By Sandra Strom, CEO of Song of Health)

Kasha may be served as a side dish or main dish. It is also delicious used as the filling for Stuffed Cabbage.

¼ cup leek, finely chopped
1 large clove garlic, minced
½ cup walnuts, almonds or pecans, coarsely chopped
1 cup Kasha (toasted buckwheat groats)
1 egg (optional), well beaten
2 cups water or broth
1 Tbsp. fresh parsley, chopped (optional)
Salt to taste

Heat the oil in a large skillet (preferably cast iron) to medium high.
Add the chopped leek and stir.
Add minced garlic. Stir and sauté until golden brown.
Quickly stir in nuts.
Then stir in Kasha.
Add beaten egg. Mix and cook until egg is dry.  (These steps should be done quickly, mixing constantly, so nothing burns.)
Add the liquid all at once, then add parsley (optional) and salt.  Briefly stir.
Cover, turn down to simmer and cook until liquid is completely soaked up and Kasha is tender, about 20 minutes.  Add more water, if necessary.
Yield: 2 servings.
Variations: ~ Add 1-2 tsp. Tamari soy sauce mixed in with liquid.
               ~ Add a couple drops of hot sauce or Eden Hot Sesame Oil.

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