Mushroom Kasha
serves 4
Hearty and homey, kasha, which is the Russian word for buckwheat groats, comes in different sizes, similar to hominy. Use leftovers to make Russian stuffed cabbage.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth
1 (13-ounce) box (about 2 cups) whole grain kasha
2 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped dill weed
prep: 5 minutes
total: 15 minutes
saucepan
mixing bowl
large skillet (with lid)
1. In a heavy saucepan, heat the oil. Add the onion and sauté until softened. Add the garlic and stir for 30 seconds. Add the tomato paste and the broth, stir to blend and bring to a boil.
2. Meanwhile, in a mixing bowl combine the kasha thoroughly with the beaten egg. Turn into a large dry skillet and cook over moderate heat until the grains of kasha appear dry and separate.
3. Add the liquid to the kasha. Season to taste with a sprinkling of salt and pepper. Stir once or twice, and scatter the parsley and dill over top. Cover the pan and simmer gently for 10 minutes. The kasha will puff and absorb all of the liquid. Fluff with a fork, adjust seasoning and serve.
