KASHA

 Adapted from Natasha's Kitchen

Ingredients:

2 T butter

1 carrot, minced

1 shallot, minced

1 celery rib, minced

2 t chicken better-than-bouillon

1/4 t ground bay leaf

1/4 t ground garlic

6 juniper berries

1 c toasted buckwheat groats, or half toasted, half untoasted

2 c water

Methodology:

Rinse the kasha and set aside to drain thoroughly.

Melt the butter over medium heat in a medium saucepan.  Add the vegetables and cook, stirring frequently, until the onions are very soft, and are starting to take on color.  Add the remaining ingredients and stir well.  Bring to boil, then turn down heat to the barest simmer, cover, and cook for 18-20 minutes, or until the kasha is done.