![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMHTDkNq0cCMQt5daPGh30Pz3eU-1FbL0NTB45s6EU92e3qoZ3TKcxxYhyphenhyphenaOBml1V8wXyJ92GYwEp1mGOfQdTpfMUhl5VJCu0sCU8ysa0DivSajoJ0x-YrLhKW6iSCzkgtHV-NwMCE-c/s320/Kale+Kasha+(4)web.jpg)
I used 1/4 cup of the dry kasha (Wolff's brand) and I added 1/2 cup water, which seemed to get absorbed or disappear. So I added more water, probably 1 cup total. Once cooked, it looked a bit like oatmeal. I didn't use an egg, which is something recommended by Wolff's. I was unsure how the egg would do cooking in the sun.
I cut the kernels off the corn, mixed it with the cooked kasha, and 1 cup of Kale that I steamed. I added couple of tomatoes before I ate, and topped with yogurt. All in all, I'd have to try Kasha in a couple of ways before I'd put it down as a favorite. It definitely has possibilities.
Here is what I put in a container, and then solar cooked for couple hours:
1/4 cup Kasha or buckwheat groats
1 cup water
1/4 cup onion, chopped up
1 tsp capers
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Kernels cut from 1 ear of cooked corn on the cob
1 cup, Kale, ripped to bite size, and steamed for 90 seconds
10 grape tomatoes, halved
Serve with:
1 tsp worcestershire sauce
1/4 cup non-fat plain greek style yogurt
Rated a 4.3 on the Kale Scale.