KASHA
A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.
Provided by Traveling_Is_Love
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g
SAUTEED ONION KASHA AND BOWTIES
Provided by Dave Lieberman
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.
KASHA WITH BROWNED ONIONS AND WALNUTS
Categories Herb Nut Onion Side Quick & Easy Walnut Fall Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 11
Steps:
- Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
- Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
KASHA WITH BROWNED ONIONS AND WALNUTS
Make and share this Kasha With Browned Onions and Walnuts recipe from Food.com.
Provided by Annacia
Categories Grains
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
- Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
- Remove from heat and let stand, covered, 10 minutes.
- While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
- Transfer nuts to a plate.
- Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
- Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
- Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Nutrition Facts : Calories 254.4, Fat 25.4, SaturatedFat 5, Cholesterol 11.4, Sodium 443.5, Carbohydrate 6, Fiber 2.2, Sugar 1.8, Protein 3.8
WILD MUSHROOM AND ONION KASHA
Provided by Marlena Spieler
Categories Mushroom Onion Side Sauté Christmas Low Fat Vegetarian Low Cal High Fiber Dinner Family Reunion Healthy Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
- Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
- Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.
- *Available at many supermarkets and at specialty foods stores and Italian markets.
KASHA WITH MUSHROOMS AND ONIONS
Make and share this Kasha With Mushrooms and Onions recipe from Food.com.
Provided by Debra Weiner
Categories Grains
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a dutch oven pot with 2 tablespoons of olive oil.
- Add sliced mushrooms and onions and saute until caramelized.
- Beat one egg in a bowl, add dried kasha and mix thoroughly.
- Heat a small skillet and add kasha/egg mixture.
- Stir until kasha kernels are separated.
- Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
- Cover for about 10 mins and turn of heat.
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