I combine this with cooked mini bow ties and a couple of large onions chopped & caramelized to make Kasha Varniskas. Oh my how delicious - absolute comfort food! I have also used beef broth or vegetable broth with equal success.
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- 2 c
- chicken stock (or beef or vegetable)
- 1 tsp
- 1 tsp
- freshly ground black pepper
- 2 Tbsp
- 1 c
- kasha buckwheat groats, medium grain
- egg, beaten
1Place the Stock, salt, pepper, and butter in a 2-quart heavy covered saucepan. Bring to a simmer.
2In a small bowl stir the kasha and egg together. Heat a frying pan and add the kasha-egg mixture. On medium-high heat flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes, or until the egg has cooked and the kernels are hot and mostly separated.
3Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes.
4Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes.
5Stir and fluff with fork and serve.