Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Buckwheat groats
1 Egg (slightly beaten)
2 c Boiling water
3 Strips bacon (cut in pieces)
4 tb Butter
1 md Onion (chopped)
1 Clove garlic (minced)
1/2 Green pepper (chopped)
1/4 lb Mushrooms (chopped)
1 t Oregano
1/2 ts Sage
Salt and freshly ground
-pepper
Kasha is frequently called buckwheat groats. It is
made from buckwheat grain and then roasted, which
gives it a delicious nut-like flavor. Aside from being
a tasty stuffing for poultry, this recipe makes an
excellent side dish in place of rice, potatoes, or
noodles. So if you have any stuffing left over, be
sure to refrigerate it and save for a future meal.
Mix the groats with beaten egg, then add to frying pan
over high heat. Stir constantly until grains separate.
Now add the briskly boiling water, cover pan, reduce
heat, and simmer for 30 minutes.
Meanwhile, fry bacon in another large frying pan.
When bacon is lightly browned, push to one side and
add butter. Let this sizzle and add onion, garlic ,
green pepper, and mushrooms. Stir well while they are
cooking so that they do not become too brown. Add
oregano, sage, and salt and pepper. Reduce heat and
add the cooked groats. Mix well, adjust seasoning, and
remove from heat.
This is enough for a small roast chicken and more than
enough for 2 Cornish game hens. Increase ingredients
for goose.
From "Meat" by the Lobel Brothers, edited by Alice
Richardson. Hawthorne Books Inc., New York, 1971.
