Baked Kasha
- Amy Jo Ehman (Out of Old Saskatchewan Kitchens)
In Eastern Europe, kasha means porridge, but this savoury version is popular for supper.
| Prep. | 15 minutes |
|---|---|
| Cook | 1 hour 30 minutes |
| Ready In | 2 hours 45 minutes |
| Yield | Unknown |
Ingredients
- 4 tbsp. butter
- 1 large onion
- 2 garlic cloves
- 2 cups bacon
- 4 1/2 cups water
- 2 cups buckwheat groats
- Salt
- pepper
Directions
Dice large onion
Dice garlic cloves
Dice bacon
Melt butter in a skillet and cook onion and garlic.
Remove from pan.
Add bacon to the pan and cook until crisp.
In a saucepan, bring water to a boil and stir in buckwheat. Return to a boil. Cook until most of the water is absorbed.
Mix in onions and bacon. Season with salt and pepper to taste.
Place buckwheat in a greased casserole dish and cover.
Bake at 177 °C (350 °F) for 1 hour or until kasha is cooked.