Monday, May 23, 2011

Kasha with Dried Cranberries and Toasted Almonds

Love this...the scents when it is toasting/cooking are so amazing to me, and the flavor is even better. :)

2 ser

1 Tbsp unsalted butter + a little more for melting over cereal when served if desired
½ c kasha
1/3 c fresh cranberries or 1/4 c dried
1 c water
1/3 c toasted almonds

Melt butter in nonstick saucepan over high heat. Add kasha and cranberries, stir and lightly toast about 2 minutes. Add water; bring to boil. Reduce heat, and simmer, covered, 10 minutes till kasha is tender. Do not overcook kasha. Let sit 5 minutes before serving. Sprinkle w/toasted almonds and serve immediately.

Notes: Kasha is roasted buckwheat, and is a gluten-free grain. Here is a link on amazon (Christy mentioned it being hard to find) in case you can't find any. If you like, you can try toasting the kasha in oil rather than butter, or I actually did it in a nonstick pan without any oil/butter to make it dairy-free.

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