Food & Cooking Recipes Ingredients Pasta and Grains Buckwheat Groats 2.5 (40) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 3 tablespoons unsalted butter 1 small onion, finely chopped 1 garlic clove, minced 1 large egg 1 ½ cups buckwheat groats (also known as kasha) 3 cups Homemade Beef Stock, or low-sodium canned beef stock Coarse salt and freshly ground pepper Directions In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Meanwhile, lightly beat egg in a medium bowl. Add groats, and stir until well coated. Add groats to skillet, and increase the heat to high. Cook until the egg has dried on the groats and the kernels are separated, about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 7 to 10 minutes. Rate it Print