Subj : Kasha (Buckwheat)
To   : Ruth Haffly
From : Ben Collver
Date : Sun Jun 04 2023 21:07:22

  Re: Kasha (Buckwheat)
  By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

 RH> I do one more step with kasha--been making it for 45+ years. Beat an
 RH> egg, then coat the kasha grains/kernals/whatever you want to call them
 RH> with the egg. Then saute them in oil or butter;

Thanks again for this tip.

I finally got around to cooking kasha this way tonight, and it was downright delicious.  Here's the recipe that i used from recipesource.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Braised Buckwheat Kernels
 Categories: Cereal
   Servings: 2 Servings

      1 c  Uncooked medium buckwheat
           -kernels (kasha)
      1    Egg
  2 1/2 c  Boiling water
      2 tb Butter
  1 1/2 ts Bouillon granules
    1/4 ts Salt
    1/4 ts Pepper

  Braised Buckwheat Kernels

  Popular in Russia where it's called Kasha, this hearty style side dish is
  prefect for a hurry-up meal. (Sue's note: This stuff is good!!)

  Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
  medium-high heat, stirring constantly, until kernels are seperated and
  brown. Stir in remaining ingredients; reduce heat.

  Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
  kernels are tender. Makes 6 servings.

  Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

MMMMM

.