Kasha

Method

Rinse the buckwheat groats thoroughly under cold water and drain well. Heat the butter in a large saucepan over medium heat, then add the groats and toast for 2-3 minutes, stirring constantly until fragrant and slightly darker. Pour in the water and bring to a boil, then simmer for 5 minutes until the water is nearly absorbed. Add the milk, salt, and sugar, then stir well and reduce heat to low. Cover and simmer gently for 15-20 minutes, stirring occasionally, until the kasha is creamy and the grains are tender but not mushy. Adjust seasoning to taste and serve hot with a knob of butter melting into each bowl.