Best Buckwheat Kasha Recipes

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

KASHA (BUCKWHEAT GROATS) BREAKFAST CEREAL

Steps:

• Stir 2 T kasha and a dash of salt into 2/3 cup water or milk in a 2- to 3-cup bowl. Microwave, uncovered, on MEDIUM, 5 to 8 minutes, stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 minutes. Serve with milk and favorite sweetener.

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD

Steps:

• For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
• For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

KASHA OR BUCKWHEAT GROATS

Steps:

• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add broth. Bring to boil, then lower to simmer.
• Put kasha in a nonstick skillet and add egg. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate. Cook until grains are slightly toasted and lightly browned.
• Pour the simmering broth over kasha. Add salt and cover tightly. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender. If necessary, continue cooking 5 minutes longer or until grains are tender.

VEGETARIAN BURGERS (BUCKWHEAT/KASHA)

Steps:

• Put regular buckwheat in a dry saucepan and stir about 3 minutes until toasted.
• Add broth, tomato juice, and oil, and bring to a boil. Reduce heat and simmer, covered for about 10 minutes (until all the liquid is absorbed). Cool.
• In a bowl, combine bread crumbs, red bell pepper, onion, celery eggs and ketchup.
• Stir in the cooled buckwheat (kasha).
• Form mixture into patties. Coat on both sides with fine ground buckwheat/kasha (just put buckwheat/kasha in food processor and chop till fine). Chill for about a half hour in fridge.
• Fry in non stick skillet in about 4 tablespoons of oil. Cook until crisp and golden, about 4 minutes each side.
• Combine all the ingredients of the cucumber sauce.
• Serve the patties with a slice of tomato and a dollop of the cucumber sauce.
• Enjoy.

BUCKWHEAT KASHA

Steps:

• 1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
• 2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
• 3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
• 4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
• 5. Stir and fluff with fork and serve.

BUCKWHEAT KASHA WITH MUSHROOMS

Steps:

• Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
• Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
• Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
• Remove the bacon grease except from 1 tablespoon from the pot and add onion, season with salt and let cook, covered, over medium heat for about 5-8 minutes until soft and starting to brown.
• Drain, rinse and chop the mushrooms.
• Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
• Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
• Add the cooked bacon, mix well and serve with a slab of butter.