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