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  • Kasha (Buckwheat)

    From Ruth Haffly@1:396/45.28 to Ben Collver on Thu Jun 5 12:53:03 2025
    Hi Ben,

    Re: Kasha (Buckwheat)
    By: Ruth Haffly to Ben Collver on Wed Apr 19 2023 13:11:17

    Thanks again for this tip.

    I finally got around to cooking kasha this way tonight, and it was downright delicious. Here's the recipe that i used from recipesource.

    Hopefully you've cooked it many times since. I got my recipe from the
    back of a box of Wolff's brand kasha, now decades ago. Used to have
    family bring some from NY State whenever they visited us; now it's
    available pretty much nation wide.


    Title: Braised Buckwheat Kernels
    Categories: Cereal
    Servings: 2 Servings

    That's the basics. Sub out stock for the water/bullion, oil wil work as
    well as butter. Kasha varnishkies is kasha with mushrooms and (IIRC)
    onion mixed in, a Russian version.


    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... It works! Now, if only I could remember what I did.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Ben Collver on Thu Jun 5 12:59:01 2025
    Hi Ben,

    I prefer a pot, for a cup of kasha, a 2 qt pot works well.

    I will try that next time. The flavor reminded me a little of
    stuffing, which i would also cook in a pot.

    It is very similar to dressing (stuffing is cooked in a bird, dressing
    is cooked outside of the bird). I'd probably not serve both at the same
    meal.


    On low heat, it usually takes 12-15 minutes for the liquid to fully absorb. It also makes the kasha tender. Fluff it a bit before serving.

    The Betty Crocker recipe said 5 minutes, but it took me about
    12-15 minutes too.

    Betty dropped a 1 in writing up the recipe and the proof readers didn't
    catch it. (G)

    Additional information from one who has been cooking kasha for many
    years. I first had it at a Jewish summer camp that I worked at one
    summer; it was usually served with sauteed onions and mushrooms, cooks called it "kasha varnishkies".

    That sounds tasty. I bet some celery, parsley, and sage would
    taste good too (inspired by stuffing).

    Try it, it reads like it should work.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... There cannot be a crisis today; my schedule is already full.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)