Buckwheat Kasha

Camera_BagintheUK

Does anyone know how to cook buckwheat kasha properly?

I used to buy it from a Ukranian sandwich shop in Hull and there's a Russian Community Association who always serve it at cultural events, and I adore it! (not sure it's a good idea for me to know how to cook it properly because I could cheerfully eat pounds of it at a sitting!)

But when I cook it at home it never comes out the same - it lacks flavour, and the grains stay brown. What am I doing wrong? I toast it first, with some fried onions and diced carrots, then boil it for 10 minutes or so. And it's always disappointing. Tonight I cooked it again, and stirred in some oil after serving, it was a little nicer, but still not as flavoursome as the buckwheat I've been served by Ukranians and Russians.

Flab2fitfi

There is some helpful advice in the comments section on here.

http://www.healthaliciousness.com/recipes/how-to-cook-buckwheat.php

Going to try it as it is gluten free.

Camera_BagintheUK

Thanks Fi! I'll have a look