melissa-dallas
Well-known member
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Anyone ever make buckwheat kasha? I have some and I've never cooked it before
- Thread starter melissa-dallas
- Start date
I've made it many times, usually for kasha varnishkes.It comes in 3 size grains, fine, medium, and
large - I prefer the medium. (I use Wolff's brand).
First toast the kasha in a large, dry (preferably nonstick) skillet over medium for a few minutes, or until fragrant, stirring often. Some people coat it with an egg or egg white, which supposedly keeps the grains separated - I don't bother.
Boil water in a saucepan with salt added (or part water and part broth) - I do about 2 3/4 cups water to 1 1/2 cups medium kasha. Add kasha to water, lower heat, cover, and simmer about 7-10 minutes, or until water is absorbed and kasha is tender.
I always saute lots of onion and garlic, and add it to the kasha when done.
large - I prefer the medium. (I use Wolff's brand).
First toast the kasha in a large, dry (preferably nonstick) skillet over medium for a few minutes, or until fragrant, stirring often. Some people coat it with an egg or egg white, which supposedly keeps the grains separated - I don't bother.
Boil water in a saucepan with salt added (or part water and part broth) - I do about 2 3/4 cups water to 1 1/2 cups medium kasha. Add kasha to water, lower heat, cover, and simmer about 7-10 minutes, or until water is absorbed and kasha is tender.
I always saute lots of onion and garlic, and add it to the kasha when done.
magnoliainchicago
Well-known member
Ahhh . . . Kasha!!!
Others beat me to it, but here's my Grandma's recipe (and my non-Jewish Father's name for it - Fried Bird Seed!)
GRANDMA CLARA’S KASHA (a.k.a. FRIED BIRD SEED)*
2 CUPS CHICKEN BROTH (OR 2 CUPS WATER PLUS 2 CHICKEN BOUILLON CUBES, DISSOLVED)
2 TBS. BUTTER
SALT & PEPPER TO TASTE
1 CUP KASHA (MEDIUM-COARSE GRANULATION)
1 EGG
HEAT LIQUID, BUTTER AND SALT & PEPPER TO A BOIL.
SEPARATELY BEAT EGG IN BOWL WITH FORK. ADD KASHA; STIR TO COAT KERNELS.
IN SEPARATE MEDIUM SIZE SAUCE PAN ADD EGG-COATED KASHA. COOK OVER HIGH HEAT 2-3 MINUTES, STIRRING CONSTANTLY UNTIL EGG HAS DRIED ON KASHA AND KERNELS ARE AGAIN SEPARATE. REDUCE HEAT TO LOW.
QUICKLY STIR IN BOILING LIQUID. (CAUTION! IT WILL BUBBLE AND SIZZLE. BE PREPARED.) COVER TIGHTLY; SIMMER 8-11 MINUTES UNTIL KASHA KERNELS ARE TENDER AND LIQUID IS ABSORBED.
*Dad, as I remember, nicknamed this Fried Bird Seed when I was a little girl. While I wouldn’t serve the two together, this dish goes hand in hand with Fried Crackers (Matzoh Brei). Good as an earthy (nutty) alternative to rice or pasta, but probably an acquired taste, so it’s okay if you don’t like it. Consider adding as optional ingredients such as sauteed onions and/or sauteed mushrooms.
GRANDMA CLARA’S KASHA VARNISHKES
PREPARE KASHA (SEE RECIPE ABOVE)
BOIL 1/2 - 1 LB. FARFELLE (BOW TIE PASTA) ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL.
MIX WITH KASHA. ADD 1 TBS. BUTTER, IF DRY.
Others beat me to it, but here's my Grandma's recipe (and my non-Jewish Father's name for it - Fried Bird Seed!)
GRANDMA CLARA’S KASHA (a.k.a. FRIED BIRD SEED)*
2 CUPS CHICKEN BROTH (OR 2 CUPS WATER PLUS 2 CHICKEN BOUILLON CUBES, DISSOLVED)
2 TBS. BUTTER
SALT & PEPPER TO TASTE
1 CUP KASHA (MEDIUM-COARSE GRANULATION)
1 EGG
HEAT LIQUID, BUTTER AND SALT & PEPPER TO A BOIL.
SEPARATELY BEAT EGG IN BOWL WITH FORK. ADD KASHA; STIR TO COAT KERNELS.
IN SEPARATE MEDIUM SIZE SAUCE PAN ADD EGG-COATED KASHA. COOK OVER HIGH HEAT 2-3 MINUTES, STIRRING CONSTANTLY UNTIL EGG HAS DRIED ON KASHA AND KERNELS ARE AGAIN SEPARATE. REDUCE HEAT TO LOW.
QUICKLY STIR IN BOILING LIQUID. (CAUTION! IT WILL BUBBLE AND SIZZLE. BE PREPARED.) COVER TIGHTLY; SIMMER 8-11 MINUTES UNTIL KASHA KERNELS ARE TENDER AND LIQUID IS ABSORBED.
*Dad, as I remember, nicknamed this Fried Bird Seed when I was a little girl. While I wouldn’t serve the two together, this dish goes hand in hand with Fried Crackers (Matzoh Brei). Good as an earthy (nutty) alternative to rice or pasta, but probably an acquired taste, so it’s okay if you don’t like it. Consider adding as optional ingredients such as sauteed onions and/or sauteed mushrooms.
GRANDMA CLARA’S KASHA VARNISHKES
PREPARE KASHA (SEE RECIPE ABOVE)
BOIL 1/2 - 1 LB. FARFELLE (BOW TIE PASTA) ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL.
MIX WITH KASHA. ADD 1 TBS. BUTTER, IF DRY.
melissa-dallas
Well-known member
Thank you both. I love buckwheat pancakes so I think I'll like it.
melissa-dallas
Well-known member
I have read that buckwheat was the original accompaniment to stroganoff-not noodles.