Buckwheat kasha

Buckwheat kasha

By
From
Encyclopedia of Food and Cookery
Serves
4-5

Outside Russia, kasha is the name of a coarse buckwheat meal, but in Russia both buckwheat and other cooked grains are called kasha. Buckwheat kasha has an assertive almond-like flavour; it can be served with all meat dishes, especially with rich meats like pork, duck or goose.

Ingredients

Quantity Ingredient
260g buckwheat
or 180g buckwheat and 175 g burghul
750ml chicken stock or water
1 teaspoon salt, (optional)
45g butter

Method

  1. If grain is not toasted (brown) already, place it in a dry frying pan and toast over medium heat, stirring often, until golden-brown. Bring stock or water to the boil in a heavy saucepan, adding salt unless stock is already seasoned. Pour toasted grain in slowly, stirring constantly.
  2. Return to the boil over gentle heat and simmer for a few minutes until thick. Stir in butter, cover and cook gently for 10 minutes. Remove lid and fluff up kasha with a fork. Leave uncovered over very low heat for 1 hour, tossing and turning it with a fork every 5 minutes to separate grains.

Variations

  • Kasha with mushrooms and onions: Cook buckwheat kasha as described in recipe, and fold through 90 g sliced mushrooms and 1 large chopped onion which have been sautéed together in butter.

    Kasha with pork and onions: Cook buckwheat kasha as described in recipe, and fold through 125 g diced pickled pork and 1 large chopped onion which have been sautéed together in a little butter until pork is crisp and brown.

    Herbed sesame kasha: Cook buckwheat kasha as described in recipe, and fold through 2 tablespoons each toasted sesame seeds and chopped fresh herbs (parsley, thyme, chives, oregano, basil).
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