2- Minute Breakfast: Kasha with White Bean & Beet Hummus

Buckwheat is a food that doesn't get enough attention. Let's right this wrong. It's packed with nutrients, gluten free and it's delicious. In Russia it's typically referred to as Kasha.

I'm currently going through a love affair it. It reminds me of my childhood, when it used to be a standard breakfast. Granted back then it was cooked with butter, salted, and I poured milk over it.

Here is my adult version that only takes 2 minutes of active kitchen time to assemble. The hummus is store bought- made with white beans and beets, giving it the beautiful purple color. The only thing I had to do was throw the kasha into the rice cooker and combine it with the hummus when it was done cooking.

My 3 year old kiddo loved playing with it. Sticking the individual buckwheat grains to the hummus and mixing all the colors together. He gobbled up his whole plate and asked for seconds. 


1. In a rice cooker or in a pot combine 1 cup of buckwheat* and 2 cups of cold water. I used a rice cooker so I just turned it on and let it's do it's job. If you're using a pot, bring it to a boil, reduce to medium low heat and cook until it's tender.

You can cook a batch of kasha a day ahead if you are in a rush in the morning and don't have time to wait. This dish is great both hot and cold. 

* It's a good idea to sort through the buckwheat before cooking it to make sure there aren't any black bits or stones in it. 

What are some of your favorite foods from childhood, and how do you cook them now?