1
Measure the Roasted Buckwheat Groats (a good starting ratio is 1 cup groats to 2 cups water for a moderately fluffy porridge).
2
Rinse the groats briefly in a fine sieve under cold water to remove any dust, then drain well.
3
Bring the Water to a rolling boil in a medium saucepan, then add the drained groats and a pinch of Salt.
4
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.
5
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.
6
Let the kasha sit covered off the heat for 5 minutes to steam and become fluffier, then fluff with a fork and serve warm.
