Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

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;

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.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 2 Servings

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Butter
1 1/2 ts Bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it's called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue's note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker's "30 Minutes or Less" Cookbook

MMMMM
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Kasha (Buckwheat)
By: Ruth Haffly to Ben Collver on Mon Jun 05 2023 13:30:05

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).
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

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.

Hopefully you've cooked it many times since. I got my recipe from the
back of a box of Wolff's brand kasha, now decades ago. Used to have
family bring some from NY State whenever they visited us; now it's
available pretty much nation wide.

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 2 Servings

That's the basics. Sub out stock for the water/bullion, oil wil work as
well as butter. Kasha varnishkies is kasha with mushrooms and (IIRC)
onion mixed in, a Russian version.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

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.

It is very similar to dressing (stuffing is cooked in a bird, dressing
is cooked outside of the bird). I'd probably not serve both at the same
meal.

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.

Betty dropped a 1 in writing up the recipe and the proof readers didn't
catch it. (G)

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).

Try it, it reads like it should work.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)