VCE: Kasha (Buckwheat Groats)

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* Exported from MasterCook *

 

Kasha (Buckwheat Groats)

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 521

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

OR Basic Vegetable Stock.

1 egg

OR 2 egg whites

1 cup roasted buckwheat groats

1 tablespoon butter

Salt and freshly milled pepper

 

Serves 4

 

Serve this fluffy grain with roasted root vegetables, steamed kohlrabi, or

braised cabbage. It makes a good filling for stuffed cabbage, too.

 

Bring the water to a boil in a 3-quart saucepan. Beat the egg in a bowl

with a fork, then stir in the groats. Heat a wide skillet over medium

heat, add the groats, and cook, stirring constantly until the grains are

dry and separate, about 3 minutes. Add them to the water with the butter

and 1/2 teaspoon salt. Lower the heat and simmer, covered, until all the

liquid is absorbed, 7 to 12 minutes - some brands cook more quickly than

others. Let stand for 5 minutes, then lightly fluff with a fork and season

with pepper before serving.

 

Kasha with Fried Onions: Sauté 3 cups sliced onion in 2 tablespoons

clarified butter or oil in a skillet until well browned, 12 to 15

minutes. Season with salt and pepper and serve strewn over the kasha along

with chopped parsley for color.

 

Kasha Varnishkes (Kasha with Bow Ties): When I tested this recipe, I

realized how long it had been since I last had this Eastern European

classic - and what I had been missing. Time your cooking so that the

noodles and onions are done when the kasha is - they take about the same

time to cook.

 

Boil 1 cup of bow tie noodles or farfalle pasta in salted water until done,

then drain them. Sauté 1 large onion, chopped, in 2 tablespoons butter or

oil in a skillet over medium heat until lightly browned, about 12

minutes. Season well with salt and pepper. When the kasha is done, toss

it with the noodles and onions and serve.

 

Kasha with Toasted Walnuts and Scallions: This simple garnish gives

textural variation and a fresh element to either the Kasha or Kasha with

Bow-Ties. Melt 1 or 2 tablespoons butter or sunflower seed oil in a medium

skillet. Add 1 cup chopped walnuts, 1 bunch of sliced scallions, including

half the greens, and cook over medium heat until everything smells toasty

and the nuts have begun to color, about 5 minutes, Season well with salt

and pepper, then add thyme and parsley. Gently stir this mixture into the

finished kasha.

 

 

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