Kasha Recipe

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Popular Russian and Eastern European hot cereal or side dish made with the unique flavor of roasted buckwheat groats.

Kasha Recipe (+)

Directions

In a large skillet, heat the olive oil over medium heat.
Add the roasted buckwheat groats to the pan and stir a few seconds.
Add the beaten egg to the pan and stir immediately. The egg helps to keep the buckwheat groats from sticking together. Break up any clumps of egg and grain that may occur. Continue stirring until the mixture is dry and the grains are separated.
Pour in the vegetable stock, reduce the heat to low, cover the pan, and simmer for 15 minutes or until the buckwheat has absorbed the liquid. Do not stir the buckwheat during the absorption time.
Remove the kasha from the heat and allow it stand (covered) for 5 minutes.
Fluff the kasha with a fork and season it with salt and pepper. The kasha should have a rice-like quality.
Note: try kasha as a substitute for potatoes or rice. It’s a great gluten-free dish.

Container: large skillet

Prep Time: 1 minute

Cook Time: 15 minutes

Serving Size: 1 cup

Servings: 4

Enter desired servings:

Ingredients

-		1 cup roasted buckwheat groats
-		1 tablespoon olive oil
-		1 egg, beaten
-		2 cups vegetable stock
		salt and pepper to taste

Kasha recipe - Ratings & Reviews

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Submitted by: Love Food
Date: 2007/11/27

"I made this for my sister who is gluten intolerant and she said, "Ick!" but I thought it was rather good. I would have given it 4 stars, but since there were two of us voting, I averaged our scores. I'm sure I'll make it again for myself."

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Glossary Terms

Kasha

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground. They have a nutty flavor that is ...