Kasha Salad Good Hot Or Cold Food

KASHA SALAD (GOOD HOT OR COLD!)

Steps:

• Heat water, 2 tbs margarine, salt & pepper, onion, & veggies. Keep at a boil on med. high.
• Beat egg in a bowl.
• Add buckwheat to the egg and stir to coat evenly. (This step is absolutely necessary if you don't want buckwheat groats the consistency of oatmeal!).
• In a large skilet, add egg-coated buckwheat and cook on high for 3 min., stirring constantly, until egg is dried and buckwheat groats are separated.
• Reduce heat to low and quickly stir in the boiling liquid and veggies.
• Cover tightly and simmer for 5 minute.
• Stir in the remaining 2 tbs margarine and any additional spices you may want to add (I've used some garlic powder or Cajun spices, depending on my mood!).
• Eat now, or put in fridge to chill.

KASHA AND VARNISHKES

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

KASHA SALAD WITH HAZELNUTS AND FETA

Steps:

• Preheat the oven to 350 degrees F.
• Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.
• Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
• Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.
• Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.

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.

COLD KASHA SALAD

Steps:

• Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
• Serve well chilled, maybe on a bed of lettuce or other greens.

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.