This delicious recipe is found in Amy Jo Ehman's "Out of Old Saskatchewan Kitchens" cookbook. I've been anxiously waiting for the right time to try it because I really have not had any experience with Buckwheat Groats. Other than a raw handful to test for flavour and freshness!

4 Tbsp butter

1 large onion, diced

2 garlic cloves, diced

2 cups diced bacon

4 1/2 cups water

2 cups buckwheat groats

salt and pepper to taste

Melt butter in a skillet and cook onion and garlic. Remove form 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. Cover and bake at 350 for on hour or until kasha is browned. 

*I add mushrooms to my veggies as well as smoked paprika to my bacon as it fried.