Buckwheat Kasha

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Rinse the buckwheat groats thoroughly under cold running water in a fine-mesh sieve until the water runs clear.

   Oko 1 min

   Napomena kuhara: Rinsing removes any dust or debris and improves the texture.

2. 2

   Heat the olive oil in a medium saucepan or pot over medium heat.

   Oko 1 min

3. 3

   Add the rinsed buckwheat groats to the saucepan and toast them for 3-5 minutes, stirring frequently, until they are fragrant and slightly golden.

   Oko 4 min

   Napomena kuhara: Toasting enhances the nutty flavor of the buckwheat.

4. 4

   Pour in the water and add the salt to the toasted buckwheat.

   Oko 1 min

5. 5

   Bring the mixture to a boil over medium-high heat.

   Oko 2 min

6. 6

   Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes, or until the water is absorbed and the buckwheat is tender.

   Oko 15 min

   Napomena kuhara: Avoid lifting the lid during simmering to retain steam.

7. 7

   Remove the saucepan from the heat and let it rest, still covered, for 5 minutes.

   Oko 5 min

   Napomena kuhara: This allows the buckwheat to fully steam and become fluffy.

8. 8

   Fluff the kasha with a fork before serving.