|Another grain for those who eat a gluten-free diet is kasha. I basically use it for the recipe, I am sharing today. I also add it to my husband’s cholent, Sabbath lunch which is similar to a stew. Most people use barley and we substitute eiher rice or kasha.||“Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a favorite in the Lower East Side district of New York City, as well as across the U.S. This is a great source of fiber, perfect for a side dish.“ About.com |
Kasha Varnishkes (although I have my own recipe for this, it is so similar to this, I am saving the typing and using the one from Home Cooking. Adapted
In a small bowl, mix the kasha with the beaten egg.
Be sure all the grains are covered with egg.
Place a medium non-stick frying pan on medium-high heat.
Add the kasha to the pan and flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
Place a pot of salted water on to boil for the pasta . (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear.
Add the vegetable broth and one cup of water and bring to a boil.
Add the salt and pepper and the reserved kasha.
Stir a bit and cover. Mark Bittman’s Spicy Mushrooms which I added to the Kasha.
Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes.
If it is not done to your taste, cook for a few more minutes.In the meantime, boil the shells or other choice just until tender. Drain well and stir into the kasha.
Cook the 1/2 pound mushrooms according to Mark Bittman (spicy mushrooms) and add to kasha.Serve hot.
Yield: 4 servings
This is a hearty dish and a good change of pace.
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