Kasha Recipe: Gluten-free
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This is a traditional Eastern European breakfast dish with s strong flavour.
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Ingredients:
to make four portions.
8 oz / 225g buckwheat ½ oz / 12g butter salt to taste water |
Instructions:
Roast the buckwheat in a dry frying pan until the grains are a light golden colour.
Put the grain in an ovenproof dish and add enough boiling water to cover the grain.
Add the butter and salt.
Cooking:
Preheated oven
gas mark 2 300°F 150°C
Bake for three hours
Serve with milk or maple syrup or honey.
Copyright Peter Thomson 2012-May-20
