Subj : Kasha (Buckwheat)
To : Ben Collver
From : Ruth Haffly
Date : Wed Apr 19 2023 13:11:17
Hi Ben,
BC> Title: How To Cook Kasha (Buckwheat)
BC> Categories: Cereals
BC> Yield: 2 Servings
BC> 1 c Buckwheat groats
BC> 3 c Water
BC> Salt to taste
BC> 1/2 tb Oil; for sauteeing
I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them
with the egg. Then saute them in oil or butter; I generally use a good
tablespoon or so (eyeballing it). Once the kernals are dry, add 2 cups
of liquid, bring to boil and reduce to low. Cook for 12-15 minutes,
until all the liquid is absorbed. Fluff with a fork, then serve. I like
to use beef or chicken broth/stock for more flavor.
This is basically how Wolff's brand kasha boxes instruct how to fix
their medium granulation kasha. Used to be, we couldn't find it outside
of NY State; we'd have family bring it to wherever we were living or
we'd pick some up when we'd go visit family. Now it's much more
available thruout the States. I first encountered it when working at a
Jewish camp one summer; the cook there mixed it with sauteed onions and
mushrooms, called it Kasha Varnishkies. I think it is a varient on the
real thing but it does taste good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
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