|
Buckwheat grows well in cool northern regions. It can be milled into flour that we encounter in buckwheat pancakes. Kasha is made with buckwheat groats, which means that the grain has been cracked into pieces but not ground into flour. Kasha is especially good with steak, but it is also a flavorful alternative to potatoes as a side dish served with roasts. It is high in dietary fiber: 1 cup of cooked kasha has 9.6 grams. INGREDIENTS 1 cup buckwheat groats PROCEDURE Put the butter in a pan with a tight-fitting lid. Melt the butter over low heat. Beat the egg in a small mixing bowl until it is lemon yellow. Add the groats and mix thoroughly with a fork. Put them in the skillet and use a fork to separate the grains. Add a little more butter if necessary. When the grains are mostly separated and lightly toasted, add the chicken stock, salt and pepper. Raise the heat, stir and bring to boiling. Reduce the heat. Cover and simmer for 20 to 25 minutes until the stock is absorbed and the buckwheat groats are tender. NOTE ON A VARIATION: Traditional kasha does not have mushrooms in it, but if you like the meaty flavor of shiitake mushrooms, try this. You will need 4 or 5 shiitake mushrooms. If the mushrooms are fresh, simply slice them into 1/4 wide strips. Dried mushrooms need to be hydrated before slicing: Put them in a small mixing bowl, cover them with hot water, put a saucer on top to hold them under the water, and let them sit for about 15 minutes. Drain, slice and add them with the stock, salt and pepper. |