Kasha (Porridge)

Measure the Roasted Buckwheat Groats (a good starting ratio is 1 cup groats to 2 cups water for a moderately fluffy porridge).

Rinse the groats briefly in a fine sieve under cold water to remove any dust, then drain well.

Bring the Water to a rolling boil in a medium saucepan, then add the drained groats and a pinch of Salt.

Reduce the heat to low, cover the pan, and simmer gently for about 10–15 minutes, or until the water is absorbed and the groats are tender.

Remove the pan from the heat, stir in the Unsalted Butter until melted and incorporated, then taste and adjust seasoning with more Salt if needed.

Let the kasha sit covered off the heat for 5 minutes to steam and become fluffier, then fluff with a fork and serve warm.