Measure the ingredients: for each 1 cup of Roasted Buckwheat Groats use 2 cups of Water, about 1/2 teaspoon of Salt, and 1 tablespoon of Unsalted Butter (adjust quantities to taste or number of servings).
If your groats need a flavor boost, warm a dry skillet over medium heat and toast the Roasted Buckwheat Groats briefly until fragrant and slightly darker, about 2–3 minutes, stirring so they don’t burn.
In a medium saucepan, melt about half of the butter over medium heat and add the toasted groats; stir for 1–2 minutes to coat and bloom their flavor.
Pour in the Water and add the Salt; bring the mixture to a gentle boil uncovered.
Once boiling, reduce the heat to low, cover the pan, and let simmer until the water is absorbed and the groats are tender, about 12–15 minutes (time may vary slightly with groat size).
Remove the pan from heat and let it sit, covered, for 5 minutes to steam and finish cooking; then fluff the kasha with a fork.
Stir in the remaining Unsalted Butter and taste, adjusting salt if needed. Serve warm as a hearty breakfast or a savory side.
