It’s deceptively sunny outside – still very cold. A quick (less than 15 minutes) meal or side, kasha is robust, nutty and healthy and warms you up.
Mark Bittman writes, “Buckwheat is the hardiest of grains, because it isn’t a grain at all but a grass related to rhubarb.” (Who knew?) “It grows where true grains do not, in the poor soil and bad weather of northern Europe and central Asia. It’s healthy, it’s cheap, it’s easy to cook and it has flavor.” Done. That satisfies enough criteria for me. It’s high in fiber and potassium and low in sodium, and is low on the glycemic index. I added sauteed portobellos to add some taste to it.
The above picture, of kasha, is from a great food blog (which also has some notes on making kasha). Check it out : Blue Kitchen
- 1 egg – beaten
- 1 cup kasha
- 2 cups stock (I used veggie)
- 1 large cooking onion, diced
- 3 handfuls of diced portobellos
- a bit of canola oil
- salt and pepper to taste
- Mix beaten egg into kasha, along with salt and pepper taste
- Toast the mixture in a deep skillet or pot for about 3-4 minutes.
- Add 2 cups stock, bring to a boil and then lower to medium heat. Cover.
- In a separate saucepan, sautee onions until brown in canola oil with salt and pepper; add mushrooms
- Once kasha is done, add the onion and mushroom mixture – fluff and eat.