I do one more step with kasha--been making it for 45+ years. Beat an
egg, then coat the kasha grains/kernals/whatever you want to call them with the egg. Then saute them in oil or butter;
I prefer a pot, for a cup of kasha, a 2 qt pot works well.
On low heat, it usually takes 12-15 minutes for the liquid to fully absorb. It also makes the kasha tender. Fluff it a bit before serving.
Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks called it "kasha varnishkies".
Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17
Thanks again for this tip.
I finally got around to cooking kasha this way tonight, and it was downright delicious. Here's the recipe that i used from recipesource.
Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 2 Servings
I prefer a pot, for a cup of kasha, a 2 qt pot works well.
I will try that next time. The flavor reminded me a little of
stuffing, which i would also cook in a pot.
On low heat, it usually takes 12-15 minutes for the liquid to fully absorb. It also makes the kasha tender. Fluff it a bit before serving.
The Betty Crocker recipe said 5 minutes, but it took me about
12-15 minutes too.
Additional information from one who has been cooking kasha for many
years. I first had it at a Jewish summer camp that I worked at one
summer; it was usually served with sauteed onions and mushrooms, cooks called it "kasha varnishkies".
That sounds tasty. I bet some celery, parsley, and sage would
taste good too (inspired by stuffing).
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