[Sca-cooks] cooking with kasha

[BLorenz753 at aol.com]

Snipped . . . . . First, I put in what I thought to be a small amount, a 
scant 1 cup, into 
a soup that had about 2 1/2 quarts of liquid. Poof, instant porridge, or 
something close to it. There was about 2 cups of free liquid after a 20 
minute simmer. I expect the leftovers in the fridge will absorb it all 
by morning.


I have found that toasting the kasha in butter or some other fat is a good 
preparation for combining with soups and stews.  The "not quite right " flavor 
may have been from "old" kasha.  Like other whole grain products it can 
sometimes "go over" as my grandmother used to say . . . Good luck.
Bruce . .