Kasha

Directions

1. 1
   Bring about 1 quart of water (or, if you have it, stock) to a boil.
2. 2
   Rinse the kasha in a strainer.
3. 3
   Put half the butter in a skillet with a lid and turn the heat to medium.
4. 4
   A minute later, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.
5. 5
   Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes.
6. 6
   If the liquid is absorbed and the kasha is tender but not mushy, its done.
7. 7
   If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
8. 8
   Stir in the remaining butter, taste and adjust the seasoning, and serve or keep warm over very low heat for up to 30 minutes.