-quart pot. Add the kasha and turn it in the
ups broth or water and kasha. Bring to boiling; reduced heat
mix together the egg and kasha.
When the onions have
Brown the Kasha in a large hot skillet,
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.
Cook kasha in a dry 3 1/
rain and cool.
Put kasha in a wide mixing bowl
Saute onions and mushrooms in olive oil.
When softened, mix in kasha moistened with egg.
Stir over medium-high heat about 2 to 3 minutes or until kernels are separate.
Reduce heat and add boiling water.
Cover pan tightly.
Simmer 8 to 11 minutes or until kasha kernels are tender and liquid absorbed.
Serves 4 to 6 generously as side dish instead of rice or potatoes.
Heat broth to boiling in a deep pan.
Beat the egg lightly with a fork in a bowl.
Add the kasha to coat the kernels.
Put the kasha in the pan and heat on a medium flame, stirring the kasha until the egg has dried and the kernels are separate. Reduce heat to low and stir in broth and remaining ingredients. Cover pan and heat 8 to 11 minutes until all liquid is absorbed. Mix the kasha, bow ties and fried onions together and serve as a side dish.
Heat oil in a stockpot or large saucpan over medium heat.
Add onions, carrots, and celery.
Sautee until onions are translucent and begining to turn golden, about 10 minutes.
Add tomatoes, bay leaves, and water/stock.
Bring boil, then reduce to low heat, cover and simmer 40 minutes.
Stir in kasha, cover, and cook 20 minutes more or until kasha is tender.
Remove and discard bay leaves before serving.
nd set aside.
Pour kasha into a hot pan and
Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
Serve well chilled, maybe on a bed of lettuce or other greens.
eavy skillet and stir in kasha. Cook 10 minutes over low
n the tomatoes.
Mix kasha and eggs together in a
xtra zing.
Add the kasha, stir, and leave on high
Saute chopped onion in the oil until light brown.
Set aside. Mix the Kasha and egg whites.
Heat in a large pan, stirring constantly, until kernels become dry and separate.
Add the water and salt.
Bring to a boil and simmer, covered, over low heat until water is absorbed, about 10 to 15 minutes.
While Kasha is cooking, cook bow ties according to package directions.
Drain. Stir hot bow ties and sauteed onion into hot cooked Kasha.
Makes 6 to 8 servings.
In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes) over medium heat. Remove from heat.
In a large nonstick frying pan, heat the olive oil over medium heat. Add mushrooms and onion and saute until softened (3 - 5 minutes).
In a small saucepan, bring broth and water to a boil. Add to mushroom mixture and stir in kasha, thyme, and pepper. Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes).
To serve, stir in bell pepper and parsley.
In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.
Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.
Coarsely chop the onion and cook in the oil until translucent, in a large skillet.
Meanwhile, in a separate pot, cook the bow tie pasta according to the directions on the package.
Lightly beat the egg and stir it into the kasha until all the grains are moist.
Add the kasha to the pan with the onions and heat until the grains are dry.
Preheat oven to 375\u00b0.
Combine kasha with egg and cook over low heat 2 minutes, until grains are dry and separated.
Add 2 cups water and cook covered for 15 minutes.
Pour kasha into shallow, oiled baking dish.
Mix with carrots, onions and sauteed mushrooms; add salt, pepper and margarine; mix well.
Bake at 375\u00b0 for 20 minutes.
Just before serving, sprinkle with parsley.