Most Kasha recipes, including Fannie Farmer and Moosewood,
say to either toast the kasha first, or coat it in eggwhite
and sorta fry it before cooking it in 1.5x the volume of liquid.

However the kasha I bought from the bin at the grocery store
says it is "toasted" and the directions on the bin say to do nothing
but cook it in 2x the volume of liquid.

Opinions? Should I try to find untoasted kasha instead?

Maybe I should run a test batch.

Steve