Subj : Kasha (Buckwheat)
To   : Ben Collver
From : Ruth Haffly
Date : Thu Jun 05 2025 12:59:01

Hi Ben,

 RH> I prefer a pot, for a cup of kasha, a 2 qt pot works well.

 BC> I will try that next time.  The flavor reminded me a little of
 BC> stuffing, which i would also cook in a pot.

It is very similar to dressing (stuffing is cooked in a bird, dressing
is cooked outside of the bird). I'd probably not serve both at the same
meal.


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

 BC> The Betty Crocker recipe said 5 minutes, but it took me about
 BC> 12-15 minutes too.

Betty dropped a 1 in writing up the recipe and the proof readers didn't
catch it. (G)

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

 BC> That sounds tasty.  I bet some celery, parsley, and sage would
 BC> taste good too (inspired by stuffing).

Try it, it reads like it should work.

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


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