Have you noticed how Martin and Sylvia’s Daddy always seems to be cooking something good?
In this week’s At Home with Martin & Sylvia, Daddy’s is up to something unusual for breakfast. Did you catch it?
“Stone soup?” asked Daddy, as he added toasted buckwheat to some onions and
carrots cooking on the stove, “Where did you hear about stone soup?”
Toasted buckwheat? Onions? Carrots? What is daddy cooking?
In our house, it’s called “Kasha,” and it’s a breakfast staple, particularly on cooler spring mornings like we’ve been having.
The main ingredient is buckwheat groats, which you can buy roasted or raw. If we’re feeling particularly ambitious, we’ll purchase the raw groats, and then soak, sprout, and roast them ourselves. The pre-roasted groats are delicious too, and a lot easier.
Our family loves hearty breakfasts. But Kasha is not just an excellent warm cereal — you can make Kasha for dinner too! And add other vegetables, such as green beans, red peppers or even corn.
Here’s how we make it:
1 cup of buckwheat groats
3 cups of stock (vegetable or chicken)
2 eggs, beaten
1/2 medium onion, diced
2 carrots, sliced
2 stalks of celery, sliced
2 tbl olive oil
2 tbl of parsley, minced
Sauté the vegetables in oil for 2-3 minutes. Add the buckwheat groats, and sauté until coated with oil. Once coated, add the two eggs and mix quickly until the egg mixture coats the buckwheat and vegetables. Then add 3 cups of stock, and bring to a boil. Cover and simmer for 20 minutes, until the liquid is absorbed.
Serve with parsley sprinkled on the top.