In the Kitchen with Chef Alice Waters Kasha with Vegetables Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically a relative of true grains .
Kasha boasts a wonderfully nutty flavor when toasted.
You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Once only available in specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. Drain, saving the soaking water, and slice, discarding any tough portions. Cover and simmer until water is absorbed.