Kasha With Bacon And Onions Recipes

KASHA WITH MUSHROOMS AND ONIONS

Steps:

• Heat a dutch oven pot with 2 tablespoons of olive oil.
• Add sliced mushrooms and onions and saute until caramelized.
• Beat one egg in a bowl, add dried kasha and mix thoroughly.
• Heat a small skillet and add kasha/egg mixture.
• Stir until kasha kernels are separated.
• Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
• Cover for about 10 mins and turn of heat.

KASHA WITH BROWNED ONIONS AND WALNUTS

Steps:

• Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
• While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

KASHA WITH BACON AND ONIONS

Steps:

• Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
• Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
• Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
• Soak a small handful of dried porcini in hot water. When they're tender, drain them, reserving their soaking liquid. Cook them with 1/2 pound button mushrooms, trimmed and sliced, as you do the bacon in step 1, increasing the fat (use butter or olive oil) to 2 tablespoons; remove when they are lightly browned. Cook the kasha as above, using about a cup of the reserved mushroom soaking liquid in place of water. Stir in the mushrooms and serve.