KASHA PILAF

SERVES 4 to 6

Kasha is toasted buckwheat groats and is actually not a grain, but it looks, cooks and tastes like grains. It comes in several forms, from whole to fine granulation. It is used for cereals, side dishes and main dishes. It is prepared similar to rice, but takes a little less time to cook. I love the taste. I can get it at my grocery store but, if you can’t, you should be able to find it at a specialty store that sells grains.

INGREDIENTS

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion

1 cup whole granulation Kasha

3 large garlic cloves, minced

2 cups water (If desired, use homemade or low-salt broth.)

Salt and pepper to taste

Herbs and/or spices to taste (see notes below)

Heat the oil and butter in a medium-high saucepan over medium heat. Add the onions and sauté until softened, about 3 minutes. Add the kasha and sauté until golden, about 3 minutes. Add the garlic and sauté one more minute. Add the broth or water, salt, pepper and herbs; increase heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, about 12 minutes. Turn off heat and let set about 5 minutes before tossing gently and serving.

Notes: The amounts of kasha to liquid is based on the brand of kasha I use. Check the box you are using just in case it suggests something different. I add herbs and spices to compliment the entree with which I am serving the kasha. So, if my entree has thyme and rosemary, I will probably add some dried thyme and rosemary leaves to the kasha. Seasoning in any grain pilaf is very versatile. And it doesn’t take much, perhaps 1/2 teaspoon of each flavor. To make this even healthier, use all olive oil and, if desired, a lesser amount. For more flavor, add all butter. As I understand it, buckwheat is not a wheat product, but an herb. Therefore, this is great for people with wheat allergies. But check with an expert before experimenting.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.