Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 Baked Kasha (Russia) Source: Encyclopedia of European Cooking 8 oz (225 g) buckwheat 1/2 teaspoon salt 1 tablespoon (3 tsp) vegan margarine water Put the buckwheat into an earthenware oven dish and pour in enough water to cover, but leaving sufficient space for the grains to swell. Add margarine and salt, cover with a lid and put into a moderate (350 to 375 F) (175 to 190 C) oven for 15 minutes. Reduce the heat to very moderate (300 to 350 F) (150 to 175 C) and cook for 2 1/2 to 3 hours, When the kasha is ready it should be soft, and all the water should have been absorbed. Kasha is served with various soup and main dishes or eaten with milk (substitute). Also, it can be made into puddings. Quote Link to comment Share on other sites More sharing options...
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