Subj : Kasha (Buckwheat)
To   : Ben Collver
From : Ruth Haffly
Date : Mon Jun 05 2023 13:30:05

Hi Ben,

 BC>   Re: Kasha (Buckwheat)
 BC>   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;

 BC> Thanks again for this tip.

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

It's a (fairly) quick side dish. We don't make it as often as we used to
but it's always an option. Another thing we do a lot of that's quick and
easy, even more so than kasha, is couscous. I do whole wheat couscous,
sometimes Israeli couscous, usually with chicken or beef stock/broth for
a bit of extra flavor.


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

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

I use a 2:1, liquid to kasha ratio, the basic recipe on the Wolff's
kasha box.


 BC>   Braised Buckwheat Kernels

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

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

I prefer a pot, for a cup of kasha, a 2 qt pot works well. I'll mix the
kasha and (slightly scrambled) egg in a bowl, add it to the pot that has
a bit of olive oil (or other oil), maybe a couple of tablespoons, and
stir until the kernals are separate & brown.

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

On low heat, it usually takes 12-15 minutes for the liquid to fully
absorb. It also makes the kasha tender. Fluff it a bit before serving.


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

Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks
called it "kasha varnishkies".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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