Grandmas Grain Buckwheat Kasha Food

GRANDMA'S GRAIN: BUCKWHEAT KASHA

Steps:

• Beat egg. Stir in the buckwheat groats, and coat them thoroughly.
• Heat a frying pan over low to medium heat. Put the buckwheat/egg mixture in the dry pan. Stir it around, breaking up clumps, until the individual grains are separate and the egg is cooked.
• Add the broth, stir.
• Cook for 20-25 minutes, until the liquid is absorbed and the grain is tender.
• If desired, add sauteed onion, sauteed mushrooms, or both.

BUCKWHEAT KASHA

Steps:

• 1. Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
• 2. In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
• 3. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
• 4. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
• 5. Stir and fluff with fork and serve.

HOW TO COOK BUCKWHEAT KASHA

Steps:

• Rinse and drain buckwheat well.
• In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking and it will get quiet when done. Stir in additional 1 Tbsp butter if desired.
• Transfer all ingredients to the rice cooker and set on the white rice setting. When done, add an extra Tbsp of butter if desired and stir in 1-2 tsp water to moisten up the kernels if they seem dry. Serve hot.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.