- Buckwheat Flour
- Buckwheat Honey
- Buckwheat Groats
- Cream of Buckwheat
- Quick & Easy
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Combine kasha and egg or egg white. Heat heavy skillet or pan (with tightly fitting lid).
Sear kasha until egg is cooked (2-3 minutes); remove from pan.
Add butter to same pan; saute onion, celery and apples; season with sage.
Return Kasha to pan and carefully add boiling broth; reduce heat and simmer, covered, until liquid is absorbed (8-11 minutes). Adjust seasonings.
Cool thoroughly before stuffing poultry. Or bake separately in covered casserole at 350 F for 45 minutes.