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Basic Kasha (Buckwheat Groats)

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

Detailed cooking instructions for all of the whole grains

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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