The Birkett Mills » kasha

Cheesy Buckwheat with Green Chiles

admin — Tue, 29 Sep 2009 19:37:59 +0000

Prepare cream of buckwheat according to package directions, using either milk, water or both. Saute onion in butter then combine with buckwheat, sour cream, cottage cheese, salt and pepper. In 2-quart casserole, layer buckwheat mixture, cheddar and chiles; repeat layers. Bake uncovered at 375° 30 minutes, or until bubbly and golden. Let stand about 10 minutes before serving.

Savory Apple-Kasha Stuffing

admin — Tue, 29 Sep 2009 19:36:22 +0000

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° for 45 minutes.

Kasha Pilaf

admin — Tue, 29 Sep 2009 19:34:58 +0000

In large skillet, melt butter and saute onions and mushrooms.
Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine.
Before serving, fluff kasha with a fork and sprinkle with parsley.

Kasha Varnishkas

admin — Tue, 29 Sep 2009 19:34:01 +0000

In a large skillet, melt butter and sauté onions and mushrooms. Prepare kasha according to basic directions on package, adding the sautéed vegetables when the liquid is added and eliminating any additional butter or margarine. Before serving, fluff kasha with a fork and sprinkle with parsley.

Serving Suggestions:
The traditional Eastern European manner for serving varnishkas is as an accompaniment to beef brisket – along with lots of gravy or meat juices. Contemporary cooks may prefer to skip the gravy and pair this healthful and satisfying combo with turkey or lamb kebobs, veal loin, grilled swordfish, roasted chicken or boneless duck breasts. Vegetarians who pay attention to complementary proteins can be assured that varnishkas make an appropriate and nutritious meatless entrée.

Variations:
Amounts of mushrooms, onions and pasta bows can be increased, if desired. Shiitake or porcini mushrooms (fresh or dried) intensify the flavor. Instead of butter, some cooks use a combination of butter and walnut or hazelnut oil to sauté mushrooms and onions.

Seasoning options:
Fresh or dried herbs, such as thyme, oregano or chervil. Garlic.

Do your own thing:
Vary this basic pilaf to suit your tastes and the menu. Veggie variations: shallots, garlic, celery, carrots, peas, sweet peppers, kohlrabi. Favorite Fruits: apples, pears, currants, dried apricots, cherries, fresh or dried cranberries. Other options: herbs-thyme, rosemary, oregano, chervil, lovage, toasted pecans or almonds.

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.

Santonini with Feta

admin — Tue, 29 Sep 2009 19:29:38 +0000

In two-quart saucepan, boil water and 1 cup salad dressing. Stir in buckwheat, reduce heat, cover pan, and simmer 15 minutes or until liquid is absorbed.
Toss cooled buckwheat groats with remaining 1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions, peppers, herbs and cheese. Serve on a bed of spinach or raddichio.

Kasha and Black Bean Salad

admin — Tue, 29 Sep 2009 19:27:39 +0000

Prepare kasha according to package directions, using chicken or vegetable broth. Cut cheese into 1/4-inch cubes. In a large non-metal bowl, combine kasha, black beans, cheese, celery, peppers, onions and basil.
Mix well, then add vinaigrette and toss. Cover and chill for at least 2 hours. Before serving, add 2 cups fresh spinach cut into strips; toss. Arrange additional spinach leaves in salad bowl or on platter. Top with salad and sprinkle with bacon.

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.

Kasha Piliaf with Eggplant & Tomatoes

admin — Tue, 29 Sep 2009 19:24:48 +0000

In a 12-inch skillet, place kasha; cook and stir over medium-high heat until fragrant, about 2 minutes;
remove to a bowl.
Heat oil in the same skillet; add eggplant, onion and garlic; cook and stir until onion is tender, about 3 minutes. Add chicken broth; bring to a boil; stir in toasted kasha.
Cover and reduce heat to medium-low; cook until liquid is absorbed, about 9 minutes. Let stand 3 minutes. Stir in tomato and olives. Transfer to a bowl and sprinkle with basil. Serve with grilled lamb chops, if desired.