Yield: 1 servings
|2 cups||Chicken stock; fresh or canned|
|\N \N||(Please avoid bouillon cubes)|
|½ teaspoon||Freshly-ground black pepper|
|1 cup||Kasha buckwheat groats; medium grain|
|1 \N||Egg; beaten|
Place the chicken stock, salt, pepper and butter in a 2-quart heavy covered saucepan. Bring to a simmer. In a small bowl stir the kasha and egg together. Heat a non-stick 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. Bring the stock to a boil and add the kasha to the broth.
Cover and turn the heat to low. Cook for 10 minutes. 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. Stir and fluff with a fork and serve. This recipe makes 3 cups of kasha.
Comments: This traditional Russian dish is made from buckwheat groats, a very nutty-flavored grain. You may find this grain in bulk in Russian or Jewish markets. It is simple to prepare and you will find yourself serving it often in place of rice or potatoes. This recipe is the traditional way of preparing this grain.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-01-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.