1 cup kasha
2 cups bouillon
Bring the bouillon to a boil, stir in the kasha and return to boiling. Reduce the heat, cover the pot and simmer for 15 minutes, or until the kasha is tender and the liquid is absorbed.
If you wish, you can toast the kasha in a dry frying pan before you cook it. Just place the pan on a medium-hot burner, add the kasha and stir constantly for 3-5 minutes. I usually skip this step, but try it both ways and see which you prefer.
Yield: About 2 cups