As a child, I had porridge every day- certainly a bowl for breakfast, and oftentimes another bowl as an afternoon snack. Recently, I’ve discovered Kasha, buckwheat groats that are very similar to oatmeal, but taste a little different. Good different. Know what knishes are? I love knishes- and no wonder: they’re traditionally filled with Kasha.

It’s almost Thanksgiving, and before the gluttony begins, I thought I’d share a nice, healthy recipe for Kasha with you. This is my favorite way to cook it:

1 cup buckwheat Kasha
2 cups water
1/4 teaspoon kosher salt
1 tablespoon butter
pepper to taste

In a medium saucepan over medium-high heat, dry-toast the Kasha for a few minutes, just until it darkens a little. Remove to a bowl, and set aside.

In the same saucepan, add the water, salt and butter, and bring to a boil. Slowly pour in the Kasha. Cover, reduce heat, and simmer for about ten minutes, or until it thickens and the liquid is absorbed. Turn heat off, and leave it in the pan for about five minutes more.

Fluff with a fork, and serve!