HOW TO COOK BUCKWHEAT KASHA
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! It's also completely gluten free! It's name is a little deceiving because it's called buckwheat but there is no relation to wheat - none whatsoever! It's also just as simple to make as white rice. My son loves buckwheat with gravy on it and I love it plain with butter (pickle on the side ofcourse).
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 23m
Number Of Ingredients 4
Steps:
- Rinse and drain buckwheat well.
- In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
- Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.
KASHA VARNISHKES
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
- Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams
KASHA TOMATO SOUP
Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying soup. Recipe attributed to "Lean and Luscious" by Bobbie Hinman and Millie Snyder.
Provided by Roosie
Categories Grains
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a stockpot or large saucpan over medium heat.
- Add onions, carrots, and celery.
- Sautee until onions are translucent and begining to turn golden, about 10 minutes.
- Add tomatoes, bay leaves, and water/stock.
- Bring boil, then reduce to low heat, cover and simmer 40 minutes.
- Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
- Remove and discard bay leaves before serving.
KASHA
A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.
Provided by Traveling_Is_Love
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
- Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g
KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.
Provided by Joan Nathan
Categories Pasta Side Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water
Number Of Ingredients 10
Steps:
- 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
- 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
- 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
- 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
KASHA VARNISHKES
This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
KASHA VEGETABLE CASSEROLE
Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
- Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
- In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.
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Ratings 2Calories 370 per servingCategory Soup
- In the meantime, chop the carrots, leek, pumpkin or butternut squash, celeriac, parsnip or parsley root and bell pepper into small pieces. Add them to the stock and cook slowly for about 10 minutes.
- Add the spices and the buckwheat and cook according to the buckwheat's packet instructions or until the vegetables and the buckwheat are soft. I cooked the buckwheat for 20 minutes.
- If you use fresh turkey or chicken breast, chop it into small cubes and add it to the soup 10 minutes after adding the buckwheat. If you use already cooked turkey or chicken, chop it into small pieces and add it to the soup during the last 5 minutes of the cooking time, so that they can get hot.
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