Spicy Kasha

Looking for something new in your cereal bowl? Try this rich and exotic Russian breakfast treat.


  • 1 cup kasha (toasted buckwheat groats)
  • 1 egg, lightly beaten
  • 1/4 cup molasses
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 cups boiling water
  • 3 Tbsp butter


  1. Mix the kasha and egg with a fork and put in a large heavy skillet over medium heat.
  2. Stir until the grains separate, being careful not to burn the mixture.
  3. Add remaining ingredients (except butter) and bring to a boil.
  4. Reduce heat, cover and simmer until the kasha is tender and the liquid is absorbed—about 25 minutes.
  5. Add butter and fluff with a fork.

Serve with light cream.


Posted on September 9, 2015 and filed under rice & grain.