BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH
Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.
Provided by Kate
Time 20m
Number Of Ingredients 9
Steps:
- Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
- When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
- Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.
Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving
KASHA CALIENTE
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer's father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. "It was a magical omen," Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer's parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table.
Provided by Tara Parker-Pope
Categories main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
- In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
- Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 796 milligrams, Sugar 10 grams, TransFat 1 gram
KASHA WITH VEGETABLES
Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!
Provided by Rita1652
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
- Drain, saving the soaking water, and slice, discarding any tough portions.
- Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
- Cover and simmer until water is absorbed.
- Add salt or natural soy sauce to taste.
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
KASHA VARNISHKES
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked onions and fat - is an amazing dish, one I used to beg my grandmother and mother to make for me, one that shows kasha in a light that does not shine on it elsewhere, at least in my repertory.
Provided by Mark Bittman
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer.
- Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 1/2 cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered.
- Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 16 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 456 milligrams, Sugar 5 grams
People also searched
More about "kasha with vegetables food"
KASHA WITH VEGETABLES - THE DAILY MEAL
From thedailymeal.com
4/5
- Rinse the mushrooms in cold water, place them in a bowl with 1 cup of warm water, and soak until the mushroom caps are soft. (Alternatively, you can place the mushrooms in a bowl with the water and microwave for 1 minute.) Drain and save the soaking water. Discard the tough stems and slice the caps ¼ inch thick. Set aside.
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, carrot, and celery and sauté for two minutes. Add the kasha and sauté for 1 minute more. Add the sliced mushrooms, salt, black pepper, 1 cup of the reserved mushroom liquid, and 1 cup of water or broth. Bring to a boil, cover, and simmer until the liquid is absorbed, about 15 minutes.
- Fluff the mixture with a fork. Taste and adjust with salt or pepper, if necessary. Garnish with parsley and serve.
KASHA WITH VEGETABLES - DRWEIL.COM
From drweil.com
Estimated Reading Time 2 mins
JUEWEI MEAT AND VEGETABLE PRODUCTS RECALLED IN CANADA BECAUSE …
From foodsafetynews.com
HEALTHIEST VEGETABLES LIST: BEST TYPES OF GREENS TO ADD TO YOUR DIET
From usatoday.com
21 FOODS HIGH IN VITAMIN K - CLEVELAND CLINIC HEALTH ESSENTIALS
From health.clevelandclinic.org
HEARTY KASHA VEGETABLE SOUP - LESLIE BECK
From lesliebeck.com
BUCKWHEAT KASHA WITH MUSHROOMS AND OLIVES
From avocadopesto.com
BUCKWHEAT GROATS (KASHA) WITH FINE NOODLES AND …
From vegkitchen.com
KASHA WITH MUSHROOMS — A SIMPLE WAY TO USE …
From theveganatlas.com
BUCKWHEAT STIR FRY WITH VEGETABLES | JERNEJ KITCHEN
From jernejkitchen.com
KASHA WITH BRASSICA VEGETABLES - JAMIE GELLER
From jamiegeller.com
KASHA WITH VEGETABLES | VEG RECIPES BY ISKCON …
From food.iskcondesiretree.com
KASHA WITH VEGETABLES | WIZARDRECIPES
From wizardrecipes.com
HOW TO COOK BUCKWHEAT KASHA – RUSSIAN GRECHKA RECIPE
From melaniecooks.com
KASHA & BOW TIES — THE YUMMY VEGAN
From theyummyvegan.com
HEALTHY BUCKWHEAT STIR FRY WITH VEGETABLES
From ifoodreal.com
NIGEL SLATER’S RECIPES FOR GREEN VEGETABLE STEW WITH BASIL PESTO …
From theguardian.com
BUCKWHEAT KASHA WITH CREAMY MUSHROOMS - THE …
From thenewbaguette.com
6 VEGETABLE-PACKED RECIPES FOR PICKY KIDS - THE WASHINGTON POST
From washingtonpost.com
SAVORY BUCKWHEAT KASHA WITH MUSHROOMS - PETER'S …
From petersfoodadventures.com
WHICH FOODS HAVE THE MOST PLASTICS? YOU MAY BE SURPRISED | CNN
From cnn.com
WIC FOOD AID PROGRAM UPDATES PROVISIONS FOR MOTHERS AND …
From nytimes.com
BUCKWHEAT WITH ONIONS RECIPE (SAVORY KASHA RECIPE) - COOKING …
From cookinginthekeys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love