In Which I Make Kasha Palatable

Tonight I tackled one of the biggest challenges on my weird foods list: kasha. I bought this one-pound bag of misery in the form of a grain product at my neighborhood Mexican/Polish/yuppie grocery store about a year and a half ago for reasons unknown.
Kasha is roasted buckwheat, which sounds innocent enough. I think I saw the word "buckwheat" and thought, "Hey, don't some people make buckwheat pancakes?" It probably sounded wholesome and vaguely Wild West-ish.

Well, for buckwheat pancakes you need buckwheat flour, not whole buckwheat groats, which were the type of kasha I bought. Still, Joy of Cooking called kasha "irresistible," so I tried one of the two recipes in the book, "Basic Cooked Kasha," which yielded something vaguely like brown rice only several times less appealing. I ate one serving and kept the rest of it in the fridge for a decent interval until I could justify throwing it out.

However, I still had half the bag of kasha left, and it lurked in the back of the cupboard like a portent of doom for over a year--until tonight.

The Joy of Cooking recipe used only beef stock and egg, leaving the essential flavor of the kasha basically pure and unadorned. Tonight I added a pound of ground beef, an entire onion, tomato sauce, and the strongest spices I could find that wouldn't clash terribly with the Slavic roastedness of the kasha. When it was finished, I sprinkled it with sharp cheddar to mask the taste even more.

It still tasted like brown rice, but it was good enough to save it from the trash heap. It made so much I'll be eating it for the next week.