BVR: Kasha (Buckwheat Groats)

[Guest guest]

The stock recipes that are mentioned here will be posted soon. This is the

kasha that we discussed last weekend. Kathleen

 

* Exported from MasterCook *

 

Kasha (Buckwheat Groats)

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 146

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 cups Easy Vegetable Stock

OR Wild Mushroom Broth or water

(see separate recipes)

1 cup coarse-cut buckwheat groats

1/2 teaspoon salt

1 tablespoon unsalted butter

cut into small pieces -- (optional)

 

Dara Goldstein, Russian scholar and cookbook author, says that the reason

Russian buckwheat groats are so good in comparison to what we often get in

this country is that they are much coarser, so they don't turn to

mush. You can find coarse-cut buckwheat groats in whole foods stores,

however. This cooking method is based on her recipe in The Vegetarian

Hearth. MAKES ABOUT 3 CUPS, 4 SERVINGS

 

BAKED METHOD

 

1. Preheat the oven to 350F. If you are not using an ovenproof casserole

for both the top of the stove and for baking, butter or oil a 2-quart

baking dish, preferably earthenware, with a cover.

 

2. Bring the water or stock to a boil in a saucepan.

 

3. Stir the buckwheat groats in a large heavy skillet or lidded ovenproof

and flameproof casserole over medium-high heat until all of the grains are

toasty and beginning to brown, about 5 minutes. Transfer to the casserole

and add the salt. Pour in the boiling water or stock and dot with the

butter. Cover and bake for 20 minutes, or until the liquid has been absorbed.

 

TOP OF THE STOVE METHOD

 

Bring the water or stock to a boil in a 3-quart saucepan. Toast the

buckwheat groats in a skillet as directed, then stir into the water along

with the salt. Reduce the heat to low, cover, and simmer until the liquid

is absorbed, 7 to 20 minutes depending on the brand.

 

Advance preparation: Cooked kasha will keep for about 3 days in the

refrigerator and can be frozen for 3 to 4 months. To reheat, place the

kasha in a lightly oiled baking dish, cover tightly with foil, and reheat

in a 350F oven for 20 minutes. To reheat in a microwave, place the kasha

in a microwave-safe bowl, cover tightly with plastic wrap, then pierce the

plastic with a knife. Microwave for 1 minute. Let sit for 1 minute,

carefully remove plastic, and fluff with a fork. Repeat one more time, if

needed.

 

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