Crunchy buckwheat can be kept at room temperature for up to 1 week but if you have a little extra I suggest tossing with some sea salt and eating as an inventive new snacky snack. It's important that kasha is from a trusted source and not stale. (I like to use Wolff's or, if you're in New York, get it in bulk from the Integral Yoga Institute's health food store on West 13th Street.)
- 4 tablespoons Kasha (roasted buckwheat groats)
- 150 grams canola or grapeseed oil
Heat oil in a frying pan until 300°F on an instant-read thermometer. Drop on kasha and fry until toasty and crunchy. Stir frequently. If buckwheat looks like it’s burning, turn heat down.
Kasha is crunchy and ready when you eat a few groats and they shatter in your mouth, in a good way. Drain off oil and lay crunchy buckwheat on a paper towel-lined plate until cool and dry.