The Birkett Mills » entrees

Kasha Chili

admin — Tue, 29 Sep 2009 19:32:23 +0000

In large skillet: add tomatoes, broth and spices. Bring to a light boil for 10 minutes. Add kasha and pinto beans, cover and reduce to a simmer. Simmer for 10 to 15 minutes or until kasha is tender. Serve hot.

Hearty Minestroni with Kasha

admin — Tue, 29 Sep 2009 19:30:54 +0000

In a large saucepan, over medium-high heat, bring 5 cups water and soup mix to a boil, stirring occasionally. Stir in kasha and zucchini; partially cover and simmer until kasha is tender, about 10 minutes.
Stir in beans and tomatoes with the liquid; simmer until hot, about 5 minutes. Serve with grated Parmesan cheese, if desired.

Kasha Florentine

admin — Tue, 29 Sep 2009 19:26:25 +0000

Stir together kasha and egg white until every grain is coated.
Bring chicken broth to boil, add kasha and salt, white pepper, thyme, and nutmeg; cover, reduce heat to simmer and cook 8-10 minutes or until water is absorbed. Turn off heat and allow to stand covered 5 minutes.
In large, nonstick skillet, heat olive oil and sauté mushrooms, onion, garlic, and carrot 5-7 minutes, or until onion begins to brown and vegetables are tender. Drain tomatoes and reserve soaking water; chop and add to vegetable mixture. Stir in spinach and cheese and cook 2-3 minutes longer. Stir in reserved water from tomatoes and hot kasha. Taste and adjust seasonings.

Note: Medium-ground kasha will have a slightly more compact texture than coarse ground kasha. Whole, uncrushed groats are also available. These have a slightly chewier texture. For a vegetarian version, substitute clear vegetable broth for chicken.

Italian Peppers and Kasha Stuffing

admin — Tue, 29 Sep 2009 19:23:31 +0000

In a large skillet over medium-high heat, heat oil. Add onions and carrot; cook and stir until onion is tender, about 5 minutes. Stir in mushrooms, kasha, salt and black pepper. Cook and stir until mushrooms are tender and kasha is lightly browned, about 5 minutes. Stir in 1-1/2 cups water and the dill; cover and simmer until water is absorbed, about 10 minutes.
Stir in half of the feta. Spoon kasha mixture into each pepper half, dividing evenly. Sprinkle with remaining feta. Arrange peppers in a single layer in a microwaveable dish.*
Add 1/2 cup water to the dish. Cover loosely with plastic wrap or waxed paper; microwave on high until peppers are tender, about 10 minutes. Let stand 3 minutes.
To bake: Preheat oven to 350°F. Arrange stuffed peppers in a single layer in an ovenproof casserole dish. Add 3/4 cup water to the dish. Cover tightly with foil. Bake until peppers are tender, about 30 minutes.

*If peppers do not fit dish, prepare recipe in two batches.

Kasha and Zucchini Casserole

admin — Tue, 29 Sep 2009 19:21:49 +0000

Preheat oven to 350°F. Grease a 2-quart casserole with butter or oil. Prepare kasha according to package directions, using chicken broth.
Meanwhile, in a large skillet over medium-high heat, melt butter. Add zucchini, onions, salt and pepper; cook and stir until tender and lightly browned, about 9 minutes.
In a bowl, combine 1/2 cup of the cheese, the sour cream and 1/3 cup water; stir in cooked kasha.
Spread half of kasha mixture in prepared casserole; top with half of the zucchini-onion mixture and 1/2 cup of the cheese; repeat with remaining kasha, vegetables and cheese.
Cover and bake until hot, about 25 minutes.

Kasha Shrimp Jambalaya

admin — Tue, 29 Sep 2009 19:19:50 +0000

In a large skillet (preferably nonstick), over high heat, cook and stir kasha and rice until toasted, about 3 minutes; remove to a bowl.
To skillet, add oil; heat until hot; stir in chorizo, celery, onion and bell pepper; cook and stir over medium high heat until onion is tender, about 5 minutes.
Add kasha and rice mixture along with 2-3/4 cups boiling water. Cover and simmer until kasha and rice are tender, 8 to 10 minutes.
Stir in tomatoes, shrimp and salt; cover and cook until hot, about 2 minutes. If desired, garnish with chopped parsley and/or thinly sliced green onion

Kasha Veggie Burgers

admin — Tue, 29 Sep 2009 19:15:34 +0000

In a saucepan, cook and stir kasha until toasted, about 3 minutes. Add wine, tomato juice and butter; bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed, about 10 minutes. Cool.
In a bowl, combine bread crumbs, bell pepper, onion, celery, eggs, barbecue sauce and Worcestershire, if using. Stir in cooled kasha.
To prepare each patty: Form about 3/4 cup kasha mixture into a 1/2-thick patty. Coat on both sides with fine-ground kasha. Chill until firm.
To cook patties: Over medium heat, heat oil in a large skillet (preferably nonstick). Cook patties until crisp and golden, about 8 minutes, turning once.
Serve burgers topped with Cucumber Yogurt Dressing or, if desired, on a bun with sliced onion and Cucumber-Yogurt Dressing or spicy barbecue sauce.
Cucumber-Yogurt Dressing: Combine 1/3 cup plain low fat yogurt with 1/4 cup peeled, seeded and finely diced cucumber, 1/2 teaspoon garlic and 1/8 teaspoon salt.
Kasha Loaf: Lightly spray inside of an 8- x 4-inch loaf pan with cooking spray. Dust pan with fine-ground kasha, tapping sides and bottom to remove excess. Prepare kasha mixture as described above; lightly pack in prepared pan. Bake at 350ºF until top is firm to the touch and loaf begins to pull away from sides, about 50 minutes.

Mexican Kasha Skillet

admin — Tue, 29 Sep 2009 18:08:58 +0000

In skillet, cook ground beef, onion, green pepper and celery until meat is browned and vegetables are tender. Spoon off all except about 2 tablespoons excess fat.
Stir in uncooked kasha until the grains are moistened by the meat mixture. Add remaining ingredients. Cover and simmer for 25 to 35 minutes or until kasha is tender.
Stir mixture occasionally and add extra liquid (water, wine, or tomato juice) if necessary. May be topped with grated cheese before serving.

Turkey Meattballs with Lemon Sauce

admin — Mon, 17 Aug 2009 13:43:34 +0000

Prepare kasha according to package directions, using chicken broth.
Combine first 5 ingredients in mixing bowl; blend well. Shape into 12 balls.
In large skillet, heat oil and brown turkey on all sides. Add broth; cover and simmer 20 minutes. Use slotted spoon to transfer turkey to serving dish.
In a small bowl, combine yogurt, cornstarch, and lemon juice. Combine with pan juices in skillet and cook until sauce is thickened and bubbly. Add carrot and onion. Pour sauce over turkey.