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.
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
