Buckwheat Pilav (kasha)

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Buckwheat groats cooked with chicken broth

     Needing to avoid wheat and/or yeast is a good reason to check out some other grains. Buckwheat, despite the name, is not related to wheat at all. It cooks to a texture similar to that of rice and is surprisingly tasty.

      2 c. water (Use broth if you like. See Broth in the Glossary)
     1 Tb. oil (See Oil in the Glossary)
     1 c. untoasted buckwheat groats
     salt (see Salt in the Glossary)

     Heat the water to boiling; set aside. Heat the oil to medium in a small saucepan. Add the buckwheat to the oil and, stirring constantly, cook until the buckwheat looks almost dry and smells toasty. Pour the water into the pan with the buckwheat. It will splutter and boil furiously; this is normal. Turn the heat to a simmer, and add salt to taste (the amount of salt needed may vary with your choice of liquid). Cover, and cook until the water is absorbed and the buckwheat is tender. The grains should be separate and fluffy. Remove from heat and allow to set for a few minutes. Serve warm with butter (for those that can eat butter).