1 Cup of roasted kasha
2 Cups of boiling water
1 pinch of sea salt (1/16 – 1/8 teaspoon)
1 Cup of diced onion
1/2 Cup of water
1/2 – 1 teaspoon of olive oil
1/8 teaspoon of sea salt
Place the roasted kasha in a pot.
IN a separate pot bring 2 cups of water to a boil.
Add a small pinch of salt to the water and pour the boiling water over the kasha.
Cover the pot, reduce the flame and place a flame deflector under the pot.
Simmer on low heat for 20 minutes. (Kasha is a dry grain so the key is not overcooking it–if cooked properly the kasha should be light and fluffy.)
While the kasha in cooking prepare the sautéed onions.
Add a small amount of water to a skillet and the diced onions.
Begin to water sauté the onions.
When the onions begin to change color add 1/16 teaspoon of salt and continue to sauté until the onions are translucent. (Add additional water as needed.)
When the onions are soft allow any water to reduce and add 1/2 – 1 teaspoon of olive oil and another 1/16 teaspoon of salt.
Use your wooden utensil to blend the salt, oil and onions together and sauté for another 3 – 5 minutes.
When the kasha is cooked place it in a serving dish.
Add the sautéed onions and use a wooden spatula to mix the onions together with the kasha.