1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste
Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005
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