Kasha is buckwheat groats that have been roasted. It’s a great source of fibre and compared to rice, wheat or corn, buckwheat contains higher levels of zinc, copper, and manganese. Kasha also contains antioxidants and can also contribute to the reduction of cholesterol.
This recipe is a delicious substitute for any hot breakfast cereal. It’s nutty and creamy and it’s also good with granny smith apple instead of pear. I’ve also made this using coconut oil, instead of goat butter, to cook the fruit and it’s just as good. If you want 4 servings – or just a bigger portion, double all ingredients if you like it a bit runny and milky. If you like a creamy consistency, double all ingredients except the Kasha – increase the Kasha to 1 cup.
Here’s a picture of the brand of Kasha I used for this recipe:
Kasha with Brown Butter Pears
- 1 cup goat milk (3.8%)
- 1 cup water
- 1/3 cup Kasha (the largest sized roasted buckwheat)
- 2 tbsp Krisda (sugar substitute)
- 2 tbsp goat milk butter – or can substitute coconut oil
- 1 soft ripe pear, peeled, cored and chopped – or apple
In saucepan, bring milk and 1 cup water to boil. Stir in kasha and 1.5 tbsp of the sugar; return to boil. Reduce heat and simmer, uncovered and stirring often, until grains are tender and liquid is absorbed, 15 to 20 minutes.
Meanwhile, in skillet, melt butter over medium heat until foaming and nutty brown, about 2 minutes. If substituting coconut oil, heat it in the pan until melted and hot. Add pears – or apples, cinnamon and remaining sugar substitute; cook, stirring, until pears are softened but still retain shape, about 5 minutes. Stir into kasha.
Note: similar to oatmeal or porridge, you can also add in some nuts, berries, raisins or cranberries etc. (but you may want to avoid dried fruit because of the sugar content).