Kasha Vegetable Casserole Recipes

BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH

Steps:

• Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
• When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
• Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

HOW TO COOK BUCKWHEAT KASHA

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 VEGETABLE CASSEROLE

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.

KASHA

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.

KASHA CALIENTE

Steps:

• In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
• In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
• Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.

KASHA

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.