As luck has it, we have a mushroom log with shiitakes incubating in our dining room! And I have kasha that I've been trying to figure out what to do with -- and I love poached eggs. So, I'm making this for breakfast tomorrow, when the snow hits (or so they say). One question: How many potatoes do I need? A cup chopped? Thanks for the great-looking recipe.
December 16, 2008, 4:33 pm
One red potato will usually give you a cup of chopped potato. Thanks Kim. I had this for breakfast today with some braised greens - I am a food nerd...
December 16, 2008, 4:55 pm
Hi Cynthia, I made this recipe and it was delicious! The only problem I had was that I couldn't find toasted buckwheat. My Whole Foods here only sold buckwheat groats. I toasted them on medium heat for a few minutes, but they still took about triple the water and double the time to cook. Do you have any suggestions for this? Thank you so much! Si
January 12, 2009, 7:08 pm
I've been making this almost every week since I heard you on KUOW. My 18 mo old likes it, too. I like it best cooked with chopped spinach or kale and a lot of pepper. It's a gret way to hide green the Boy isn't too interested in. Yet.
April 7, 2009, 11:04 am
Love this recipe. It has been a fall and winter staple for a few years now. I have though made one switch and that was to use sweet potatoes rather than the reds. I have to say I love your recipes and to see my daughter being raised on this good nutrtional food makes me very glad. Thank you
November 29, 2010, 12:03 pm