Buckwheat. No. The small "b" buckwheat.
No, not Eddie Murphy. The grain. a.k.a. Kasha. I imagine that the package for the brand of Kasha I buy hasn't changed in 20 years, minus the new little banner that says "wheat & gluten free."
Kasha is one of those grains that rarely make, just because I keep forgetting that it's there. It's quite good, with a slight nutty flavour.
When My Sweet and Savory posted a Kasha recipe, it gave me a kick to get moving on it myself. It's quite simple to make (following the package directions) and you simply add whatever vegetables and spices you are in the mood for.
I opted to load up on mushrooms and other vegetables that happen to be in the fridge. Meredith and I demolished the entire dish for lunch in a single sitting.
Kasha (Buckwheat) with Mushrooms, Onions and Green Peppers
- 1 cup vegetable stock
- 1 cup water
- 1+1 tbsp butter
- 1 cup kasha (buckwheat)
- 1 egg, lightly beaten
- 1 onion, diced
- 1-2 cups mushrooms (your preference)
- 1 green pepper, diced
- 1/2 tsp paprika
- salt and pepper to taste
- In a deep pan, set stock, water and 1 tbsp butter to boil.
- Mix kasha and egg until kasha is coated.
- In cast-iron pan, fry kasha on medium-high heat until egg is dry.
- Add the kasha to the liquid, cover, bring to a boil and then let simmer on medium-low for 10-15 minutes until kasha is fluffy.
- While the kasha is cooking, fry onion, mushrooms and pepper in the remaining 1 tbsp butter and add salt, pepper and paprika.
- Combine kasha and vegetables into a single pan before serving.
|we stirred the pan after taking this picture|
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