I double the recipe so I’ll have leftovers for the week. If you choose to do this, add a little water, milk, juice, or oil (depending on your use for it) when you reheat the kasha. Note: Don’t soak this grain! And don’t add kasha to cold water and bring to a boil (as you can with other grains), it won’t cook properly.
makes 2 servings
- 1 cup kasha
- 2 cups filtered water
- ½ to 1 tablespoon Grade B maple syrup
- 1 apple, diced
- handful of nuts and/or seeds
- couple dashes cardamom
- couple dashes cinnamon or apple pie spice
Boil 2 cups water. Rinse kasha in a fine-mesh strainer and check for any unwanted material. Add 1 cup kasha, reduce heat, cover and simmer for 20 minutes. Start checking on the kasha halfway to three-quarters of the way through–there’s a fine line between slightly moist kasha and stuck-and-burning kasha. When the kasha is done cooking, turn off the heat. Stir in maple syrup, nuts/seeds, apples, and spices. Enjoy!
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