Kasha is called buckwheat groats. It is popularly consumed in Eastern Europe and many Ashkenazi Jews recognize it as "Kasha Varnishkes," which is also known as kasha with bowties. Kasha is a very underrated grain, probably because it is usually prepared in a flavorless and dry way. It is beyond delicious and filling - give it another shot with this easy recipe.
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- 1 egg
- 3 1/2 cups kasha
- 4 1/2 cups water boiled
- 1 1/2 teaspoon salt pink Himalayan
- 2 purple onions sliced
- 2 onions sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup Balsamic vinegar
- Prepare a large pot on high heat. Add 2 tablespoons of olive oil and get hot. Add the kasha and mix well. Add an egg and 1 teaspoon of salt and mix well until the egg disappears and the kasha smells nutty and fragrant.
- Add the boiled water, cover and simmer for 12 minutes. Drain any excess liquid.
- Prepare a grill pan on high heat. In a large bowl add the remaining olive oil, salt and balsamic vinegar. Add the onions and mix well. Place onions (leaving excess liquid in bowl) on grill and grill for six minutes, in batches if have to, mixing periodically.
- Add onions back in bowl. Add kasha and mix well. Add salt to taste.
Notes & Tips:
Add feta cheese, sundried tomatoes and fresh basil for an even bolder flavor and salad.