10 February 2010

Kasha & friends

With all the snow we've had, I've run through most of my usual favorite recipes and I did a fairly limited shop during the last clear day we had (Monday), so I've decided that it's time to go to the perishables at the back of the cabinet for inspiration.

I found a box of Kasha which is - and I am not making this up - buckwheat* groats. Yes! Groats! How cool is that? And even though there were directions on the side of the box, I found a recipe for Kasha in the next-up contestant in the Leta-cooks-her-way-thorugh-all-those-damn-cookbooks reality show.

The recipe is absurdly easy to make, so I gussied it up a bit, for a couple of reasons: 1. It felt more like a one-dish meal post-gussying; and 2. A nice big bowl of plain groats for dinner is too peasanty, even for me.

I still have plenty in the box and will probably make Kasha again soon, but I may have to try it without the egg, just to see what that does to the final product.

Kasha (Buckwheat Groats)
The Molly Goldberg Jewish Cookbook, page 124, published 1955

(I made a half recipe, but this is the full one)

1 cup Kasha, medium or coarse
1 egg
1 teaspoon salt
2 cups boiling water

Mix the kasha, egg, and salt in a saucepan. Place over low heat and cook, stirring constantly, until each grain is dry and separate. Add boiling water; cover and cook over low heat 12 to 15 minutes, or until dry and tender.

Serve as a substitute for rice or potatoes, or use as directed in recipe. This recipe makes about 3 1/2 to 4 cups.

The gussying consisted of sautéing some onions and garlic in olive oil and adding them, along with some chopped spinach after about half the water was absorbed into the kasha. Because, really, could it hurt?

*Nope, buckwheat isn't really wheat. It's a whole nuther grain.

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