I just found out something amazing! You can soak kasha (buckwheat) in water, and the result is just as tasty as cooked kasha.
It was the result of a happy accident; I intended to soak it for just a couple of hours, but forgot it in the soaking pot for a day and a half. Ah, well, I thought – I’ll just cook it up. But then I tasted a couple of kernels and realized it didn’t really need any cooking – just a quick turn in the pan that already had a stir-fry from yesterday in it.
Chad had made himself a dinner of greens, squash, and mushrooms, and ate it (probably) over pasta. I got about 8 leaves of young chard, and a handful of spinach, from our garden, threw it in there with the stir fry, and added a few handfuls of kasha. The result was extremely tasty, and improved with a generous sprinkling of nutritional yeast while cooking, as well as a tiny bit of truffle salt.
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