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> 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)
