KASHA WITH VEGETABLES
Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!
Provided by Rita1652
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
- Drain, saving the soaking water, and slice, discarding any tough portions.
- Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
- Cover and simmer until water is absorbed.
- Add salt or natural soy sauce to taste.
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Livingstone kigen
[email protected]I'm a big fan of kasha, and this recipe is one of my favorites. I love the way the kasha and vegetables come together to create a hearty and flavorful dish. I also appreciate that this recipe is relatively easy to make. It's a great option for a week
nhyiraba olivis
[email protected]Meh. This recipe was just okay. The kasha was a bit bland, and the vegetables were overcooked. I think I'll stick to my usual kasha recipe.
Mv,Helal Uddin
[email protected]This kasha with vegetables recipe was a hit! The combination of flavors and textures was perfect. The kasha was cooked perfectly, and the vegetables were tender-crisp. I especially loved the addition of the roasted red peppers, which gave the dish a