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.
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