I’m a proponent of the notion that soaking and sprouting grains helps to realize their full flavor. In addition, much research suggests that sprouting enhances the health benefits of grains by breaking down certain compounds that interfere with digestion. http://health.usnews.com/health-news/blogs/eat-run/2012/11/27/what-are-sprouted-grains http://www.ncbi.nlm.nih.gov/pubmed/2692609
In a sprouting jar with sieve lid soak two cups of whole grain kasha (buckwheat) in water and a tsp apple cider vinegar overnight.
Drain, rinse then turn jar upside down in a colander. In twenty-four hours the buckwheat is ready to proceed with any recipe you like.
My grandma Ida broke an egg into the drained buckwheat and stirred until all of the grains were coated. Then she heated a skillet with shortening (Schmaltz) to which she added a minced onion, diced mushrooms, the buckwheat mixture and stirred over medium heat until you could see the integrity of each and every grain. Then she added two cups of…
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