Steamed Kasha
Used with permition of Rebecca Woods Author of "Splendid Grains" volume and BeNourished.com website
	Ingredients: 1 cup unroasted buckwheat groats 2 cups water or vegetable stockor Natureland Broth Extract 1 tbsp Unrefined vegetable oil, (Ghee, or unsalted butter) Sea salt and freshly ground black pepper, to taste Preparation: Toast the groats in a saucepan or wok over medium-high heat, stirring constantly for 3 to 4 minutes, or until the color turns several shades darker and they give off a deep fragrance. For a stronger flavor, reduce the heat and toast for 2 to 3 minutes more, or until they turn a deep chestnut color. Combine the water, oil, salt, and pepper in a medium saucepan over high heat and bring to a boil. Slowly pour in groats (dumping them in all at once will cause the pot to boil over). Cover, reduce the heat, and simmer for 10 minutes, or until all the liquid is absorbed. Remove from the heat. Let steam, covered, for 5 to 10 minutes. Fluff with a fork and serve. Place leftovers in a bowl, cover with a cotton cloth, and leave at room temperature for up to 24 hours. Within 4 hours, the kasha may be used in a salad; after that, use it in a filling, stuffing, croquettes, or loaf. VARIATIONS: Stir ˝ cup freshly toasted sunflower seeds into the boiling water. Sauté ˝ cup diced onion in the oil before adding the water or stock and groats. Add 1 tablespoon chopped fresh herbs.. Replace the water or stock with whole milk or soy milk. Sweeten with honey to taste and add a pat of butter when ready to serve.