Eastern European Kasha Recipe
Kasha is a grain especially popular in Eastern Europe, typically made from buckwheat groats.
Ingredients
- Buckwheat groats, roasted – ¾ cup
- Egg – 1
- Chicken stock or vegetable broth – 2 cups
- Onion (small) – 3
- Butter – 2 Tbsp
- Olive oil – 1 Tbsp
- Brown mushrooms – 8.8 oz
- Fine salt – to taste
- Black pepper – to taste
- Dill – 1 bunch
- Parsley – to taste
Instructions
- In a big bowl, beat the egg lightly.
- In a big bowl, beat the egg lightly.
- Heat a nonstick pan.
- Cook the egg and buckwheat mixture for about 3-4 minutes until all the corns are dry and separated.
- In the meantime, slice the onions thinly.
- Remove the buckwheat from the heat and transfer it to a small saucepan.
- Add the chicken stock or vegetable broth and bring to a boil.
- Turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
- Heat 1 tablespoon of the butter with the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden, stir constantly.
- Clean the mushrooms and slice them.
- When the onions are cooked, add the mushrooms and continue cooking until they release their juices, and the juices then evaporate.
- Adjust the taste with salt and pepper.
- Add the buckwheat to the pan and stir well to mix.
- Stir in the second tablespoon of butter.
- Chop the dill and the parsley and add them to the pan. Serve immediately.
Nutrition
Calories: 203kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 5gCholesterol: 64mgSodium: 467mgFiber: 3gSugar: 6g
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