Minute Rice Single Serve Brown Rice.

[Teh El Macho]

Well, before pouring the kasha in, I boil the water with either chicken broth or asian chicken-flavored paste, chives, onion and garlic salt, some old bay, basil and a bit of olive oil and sesame seed oil. Then you pour the kasha in. It still not going to give it a full flavor, but it will give a good aroma.

Then, when I'm eating it, I put either some mayo or home-made yogurt mixed with pepper and lemon juice. This not counting whatever else I mix this with (chicken or beef usually.)

-- edit --

I do the same with couscous and brown rice (or any grain except red/black beans for that matter.) I never cook any grains with just plain water or simple brot.

As for kasha, I pour 1/2 more water than what you use to so that the kasha has more time to absorb the spices as it grows (and the water gets consumed/evaporated.)