1 Cup kasha (buckwheat groats)
2 Cups boiling water
1/2 teaspoon salt
ghee (optional)
Place kasha in a dry saucepan and stir over medium heat for 2 to 3 minutes, until grain is hot and lightly toasted. Add boiling water, cover and cook over low heat for about 15 minutes, until water is absorbed and grain is tender. If desired, top with butter and serve. Sunflower seeds, pine nuts and pumpkin seeds are also great toppers!


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