Kasha, like rice and quinoa are a backdrop for what else is with them. Usually, I make kasha with pasta. (Kasha Varnekis). This time, I had extra squash so I used it with the quinoa and it was set off, beautifully. You can toast nuts and add them to quinoa with some onion and celery. Experiment and see what you can come up with.
Kasha with Butternut Squash Cubes
Ingredients
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1 cup coarse kasha (roasted buckwheat groats)
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1 large egg, lightly beaten
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2 cups boiling-hot water
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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3 tablespoons olive oil
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1 medium onion, chopped
In a medium size pot, stir kasha and egg until kasha is coated.
On medium heat, cook, stirring continually.
Add boiling-hot water and continue stirring for 2 minutes. The grains will begin to separate.
Add 1/4 teaspoon pepper and simmer, covered, over low heat until most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
Put oil in a skillet and heat over moderate heat until foam subsides. Add onion and cook, stirring occasionally, until softened and browned, about 15 minutes.
Add cooked squash cubes to onions in skillet and cook for 2 minutes. Mix the vegetables with the kasha and serve.
This is linked to See Ya in the Gumbo Frugal Antics of a Harried Homemaker Fat Tuesdays
Slightly Indulgent Tuesdays Real Food Wednesdays Pennywise Platter
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I bet toasted pinenuts would be outstanding with this.
What a healthy and delicious treat!
Thanks for linking this week with See Ya In the Gumbo. I’ve never had kasha, but I like the looks of it Nuts sound like a great addition.
I’ve never tried kasha before but I love all forms of winter squash. I’ll have to give it a shot