- ½ cup cooked kasha (buckwheat groats)
- A few slices of avocado
- A handful of pomegranate seeds
- A drizzle of extra-virgin olive oil
- A generous pinch of salt flakes; I use Maldon
Bring 2 cups of water to a boil. Add 1/2 cup of dried kasha and return to a gentle boil. Cook for about 10 minutes, stirring occasionally. If you get the heat under the pot just right, all of the water will have either absorbed into the kasha or evaporated by that time. If the kasha is fully cooked and you have extra water still in the pot, it’s better to drain off the remaining water (use a fine-mesh sieve) than to keep cooking it, lest you end up with mush. Serve with sliced avocado and pomegranate seeds.
Store leftovers, covered, in the fridge.