Hazelnut Blueberry Kasha with Cream

  • 1 tablespoon butter or coconut oil
  • 1 cup buckwheat groats
  • 2 cups water
  • ¼ teaspoon salt
  • ¼ cup dried wild blueberries
  • ½ teaspoon vanilla
  • ¼ cup toasted hazelnuts
  • 1 tablespoon cream
  1. Heat the oil over medium-high heat in a medium saucepan. Pour in the groats and cook, stirring frequently, until toasted.
  2. Add the water and salt. Bring to a boil over medium-high heat, then reduce the heat to low. Stir in the blueberries. Cook, stirring occasionally, for 10-12 minutes until kasha is cooked through. Remove from heat and stir in the vanilla.
  3. Spoon the kasha into bowls and top with the toasted hazelnuts. Drizzle the cream over the top just before serving.
If you are using pre-toasted buckwheat groats, often sold as “kasha,” you can omit the first step of toasting them in oil.
Author: Shaina Olmanson
Prep time: 2 mins
Cook time: 12 mins
Total time: 14 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/hazelnut-blueberry-kasha-with-cream-buckwheat-groats