Best Kasha Caliente Recipes

BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS

Steps:

• Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
• Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
• Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
• Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
• Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.

KASHA CALIENTE

Steps:

• In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
• In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
• Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.

HOW TO COOK BUCKWHEAT KASHA

Steps:

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
• Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

KASHA VARNISHKES

Steps:

• Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.