• 1/2 C kasha buckwheat
  • 1/2 C brown rice
  • 1/2 C wild rice
  • 1 quart water or vegetable broth
  • 2 Tbl vegetable oil
  • 2 medium onions, finely chopped
  • 1 C chopped celery
  • 1 ½ tsp salt
  • 1/4 C chopped parsley
  • 2 tsp ground cumin


  1. Put buckwheat, rice and wild rice in a kettle. Add 1 quart of water, bring to boil, cover and simmer until tender, about 40 minutes. Add more water as necessary.
  2. Preheat oven to 350°F.
  3. Heat oil in skillet and sauté onion and celery till tender. Add to cooked grains and remaining ingredients. Put into an oiled 3-quart casserole dish and bake for 1 hour.

Cooking Instructions

  1. Pour 1 cup of kasha in a saucepan and add 2 cups of water. Add salt to taste.
  2. Heat the kasha and water over low heat. Simmer the kasha, covered, for 15 minutes or until the kasha is fluffy.
  3. Take the kasha off the burner and allow it to steep for 10 minutes.
  4. Serve the kasha hot.