Kasha is a cereal which can be made from buckwheat, wheat, barley, oats, millet, and rye. It generally refers to toasted buckwheat. It is nutritious and satisfying and is available at most supermarkets and specialty stores.
| Kasha with Vegetables | Servings:4 |
| Preparation: 10 minutes | |
| Cooking: 16 minutes | |
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| Ingredients | |
| 1 T unsalted butter | 1 ½ c beef broth or water |
| 1 medium-sized yellow onion, chopped | ½ c thinly sliced chestnuts |
| 1 medium-sized stalk celery, chopped | 2 T lemon juice |
| ¼ lb mushrooms, sliced thin | ½ t ground nutmeg |
| ¾ c kasha | ¼ t black pepper |
| 1 large egg | |
| Instructions | |
| Melt the butter in a Kitchen Basics 10″ Open Frypan over moderate heat. | |
| Add the onion and celery and cook, uncovered for 2-3 minutes. | |
| Add the mushrooms and cook 2-3 minutes longer, stirring occasionally. | |
| Meanwhile, using a fork, beat the kasha with the egg in a small bowl until all the grains are coated. Add to skillet and cook, stirring constantly, for 1-2 minutes or until the egg is cooked. | |
| Add the beef broth, bring to a boil, and adjust the heat so that the liquid bubbles gently; cover and cook for 10 minutes or until all the liquid is absorbed and the kasha is tender. | |
| Stir in the water chestnuts, lemon juice, nutmeg, and pepper and transfer the mixture to a serving bowl. | |