Today, which really began last night, was interesting. Whenever I've made kasha in the past I usually toast it in a skillet, add an egg, swirl that around until it's dry, toss in some boiling water, oil or butter and salt and cover and cook for about 20 minutes. As I have been instructed to soak all of my grains for 8-24 hours before consumption I dutifully doused mine in water last night before cooking them up for breakfast this morning. Folks who are close to me understand that I am a questioned-filled gal, which is why I near tormented myself over the kasha cooking details. Should I have toasted the groats before soaking them? Should I not have toasted them before soaking them? (FYI - I toasted them) Does using filtered water really make a difference? Is buckwheat even considered a grain? If not, will soaking them result in slimy mush after a few minutes? If buckwheat is a grass like wild rice, why can't I eat wild rice, too? And, whatever happened to...Naomi? That was a reference to The Electric Company (old school 'natch), a show I've been watching a lot of lately.
I put the soaking grains in the fridge and went to bed. This morning, I rinsed them. They were a bit slimy. So I rinsed them again. And again. Then I threw them in the pan and re-roasted them and that was the beginning of a very tasty but ultimately unsatisfying breakfast. A lot of buildup and very little follow-through, I know, but what can you do? I'm a crusty bread and butter lover and kasha that ain't.
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