Kasha

Kasha is a hearty, wholesome buckwheat dish enriched with vegetables, spices, and sweet-sour notes from rhubarb and honey — a perfect blend of comfort and nourishment.

Ingredients

1. 2 sticks rhubarb
2. 1 lemon
3. 1 tsp + 1 tbsp honey
4. 2 shallots
5. 2 garlic cloves
6. A thumb of ginger
7. 2 carrots
8. 150 g buckwheat
9. 35 g walnuts
10. A bunch of radishes
11. 50 g Medjool dates
12. 100 g baby spinach leaves
13. A pinch of cayenne pepper
14. 150 g yogurt
15. Sea salt, to taste
16. 1 tbsp olive oil
17. 400 ml boiling water
18. Freshly ground pepper, to taste

Instructions

1. Prepare the Pickled Rhubarb

   • Thinly slice the rhubarb and place it in a bowl.
   • Add a pinch of salt and gently scrunch the slices to soften them.
   • Squeeze in the juice of half a lemon and drizzle with 1 tsp honey.
   • Mix well and set aside to pickle while you prepare the rest of the dish.

2. Chop and Prepare the Vegetables

   • Peel and finely chop the shallots.
   • Peel and grate the garlic and ginger.
   • Trim, peel, and finely chop the carrots.

3. Cook the Base

   • Heat a pan over medium flame and drizzle in 1 tbsp olive oil.
   • Add the shallots and carrots, frying for about 3 minutes until just softened.
   • Add the grated ginger and garlic, sautéing for another minute until fragrant.

4. Cook the Buckwheat

   • Add the buckwheat to the pan and pour in 400 ml boiling water.
   • Bring to a boil, then simmer for 15–17 minutes until the grains are tender but still have a slight bite.
   • Add a little more water if needed to prevent drying.

5. Prepare the Honeyed Walnuts

   • In a separate frying pan, toast the walnuts over medium heat for 2–3 minutes until darkened and aromatic.
   • Add 1 tbsp honey and cook for another minute until bubbling and coated.
   • Transfer to a plate and let cool slightly.

6. Combine and Season the Kasha

   • Check that the buckwheat is cooked, then drain any excess water.
   • Fold in half the spinach until just wilted.
   • Add chopped dates and half of the honeyed walnuts.
   • Season with salt, pepper, and a pinch or two of cayenne pepper.

7. Assemble the Bowl

   • Spoon the kasha into warm serving bowls.
   • Top with pickled rhubarb, sliced radishes, remaining spinach, and walnuts.
   • Add a dollop of yogurt on top and sprinkle lightly with cayenne pepper.
   • Serve with lemon wedges on the side for a fresh, tangy finish.

Serving Suggestion: Serve warm for a nourishing lunch or dinner — Kasha pairs beautifully with yogurt and a squeeze of lemon for balance and flavor.