Kasha With Browned Onions
serves 6
Kasha, or buckwheat groats, the hulled kernels of buckwheat, is flavored with browned onions, chicken broth and freshly chopped herbs in this healthy side dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 tablespoons vegetable oil
1 large onion, quartered and thinly sliced
3 cloves garlic, minced
4 cups chicken broth
1 (13-ounce) box (about 2 cups) coarse grain kasha
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
prep: 5 minutes
total: 25 minutes
heavy saucepan
mixing bowl
large skillet
1. In a heavy saucepan, heat the oil. Add the onion and cook over low heat until browned, about 10 minutes. Add the garlic and stir for 30 seconds. Add the broth, stir to blend and bring to a boil.
2. Meanwhile, in a mixing bowl, mix 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 chicken broth mixture to the kasha. Season to taste with salt and pepper. Stir once or twice, and scatter the parsley and dill over the 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.
