My great grandmother used to make kasha. I wasn't a huge fan, because I found it quite dry. She also cooked zucchini with tomato sauce -- or was it ketchup. Her poppy seed cookies and apple cake were legend, as was she. Little old bossy boots. I miss her.
I made kasha, because it's not something we've had much. I had a nice juicy saute of greens and beans to go on it, and I made it with sauteed onions. Kasha is buckwheat groats. Buckwheat isn't a grain, unlike our other 'cereals' which are grasses. Like quinoa and amaranth, it is a broadleaf plant whose seeds are used much like cereal grains. It does have a bit of a dry texture and taste to it, but to go with our saute it was perfect, and the sauteed onion that I used in it gave it a very nice flavour.
If you squint at the above photo, you'll see the kasha peeking around the greens and the beans from the saute we ate with the kasha.
2 tbsp extra virgin coconut oil
1 onion, chopped
sea salt and pepper
2 cups buckwheat groats, toasted (kasha)
2 cups water
1. saute the onion in the coconut oil with a little sea salt over low heat
2. when the onion is translucent, add the kasha, and saute until completely coated with the oil
3. add water and a little sea salt and pepper, stir well, and cover
4. when the water has absorbed completely, remove from heat.
Works as a nice accompaniment to our Greens and Beans Saute. I bet any leftovers would work well in a savoury pancake batter ...