Wholesome, delicious and wonderfully easy to make, the grechka or buckwheat porridge is a widely popular recipe and a must-try on your next Russian vacation. Get a taste of the Russian way of life by trying this recipe in the comfort of your kitchen.
2 cups water
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
Salt to taste
Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off the heat and cover.
Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
Transfer to a medium-size, wide, heavy saucepan, place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer for 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
Remove the lid from the pan, place a clean dish towel over the pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes, then fluff and serve.
Source: New York Times
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