Spicy Kasha

Looking for something new in your cereal bowl? Try this rich and exotic Russian breakfast treat.

INGREDIENTS

• 1 cup kasha (toasted buckwheat groats)
• 1 egg, lightly beaten
• 1/4 cup molasses
• 1/2 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 1/2 cups boiling water
• 3 Tbsp butter

METHOD

1. Mix the kasha and egg with a fork and put in a large heavy skillet over medium heat.
2. Stir until the grains separate, being careful not to burn the mixture.
3. Add remaining ingredients (except butter) and bring to a boil.
4. Reduce heat, cover and simmer until the kasha is tender and the liquid is absorbed—about 25 minutes.
5. Add butter and fluff with a fork.

Serve with light cream.