Kasha Salad Good Hot Or Cold Recipes

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KASHA



Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

ENDIVE, APPLE AND KASHA SALAD



Endive, Apple and Kasha Salad image

Nutty, earthy grains of kasha go beautifully with crunchy, juicy apples and bitter endive, long a favorite salad combo. Cut the apple into small dice - 1/4 to 1/2 inch - to maximize this marriage of grain, fruit, nut and bitter salad green. The acid to oil quotient in the dressing is on the low side; I use lemon juice only and sweeten the mix with a little honey. You could also use agave nectar, and leave out the Gruyère in the salad for a vegan version; though I love the Gruyère here because it, too, has a nutty flavor. This salad holds up well on a buffet.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 14

1 good-size crisp apple, cored and cut into small dice
1 tablespoon fresh lime or lemon juice
4 Belgian endives, sliced
1 cup cooked kasha
1/3 cup broken walnuts
1 ounce Gruyère, cut in small dice
1 to 2 tablespoons chopped fresh parsley (to taste)
2 tablespoons fresh lemon or lime juice
1 to 2 teaspoons honey or agave nectar (to taste)
Salt to taste
freshly ground pepper to taste
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

  • In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
  • In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 5 grams, TransFat 0 grams

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

KASHA SALAD (GOOD HOT OR COLD!)



Kasha Salad (Good Hot or Cold!) image

This is a recipe I've been making forever! Its VERY simple and healthy and it's good hot or cold! Don't be tempted to skip the step with the egg.

Provided by Oregongirl45420

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 small egg
3 cups water
4 tablespoons margarine
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup fine grain roasted buckwheat groats (often packaged as "Kasha" in a box at the supermarket)
1/2 cup minced dried onion
1/4 cup chopped mushroom (button or whatever is in season!)
1/4 cup chopped celery

Steps:

  • Heat water, 2 tbs margarine, salt & pepper, onion, & veggies. Keep at a boil on med. high.
  • Beat egg in a bowl.
  • Add buckwheat to the egg and stir to coat evenly. (This step is absolutely necessary if you don't want buckwheat groats the consistency of oatmeal!).
  • In a large skilet, add egg-coated buckwheat and cook on high for 3 min., stirring constantly, until egg is dried and buckwheat groats are separated.
  • Reduce heat to low and quickly stir in the boiling liquid and veggies.
  • Cover tightly and simmer for 5 minute.
  • Stir in the remaining 2 tbs margarine and any additional spices you may want to add (I've used some garlic powder or Cajun spices, depending on my mood!).
  • Eat now, or put in fridge to chill.

Nutrition Facts : Calories 180.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 39.1, Sodium 448.6, Carbohydrate 14.8, Fiber 2, Sugar 3.1, Protein 3.5

KASHA SALAD WITH HAZELNUTS AND FETA



Kasha Salad with Hazelnuts and Feta image

Kasha is a form of buckwheat that has been toasted. Although "wheat" is in its name, buckwheat is actually gluten-free and more closely related to rhubarb. It's particularly high in vitamins and minerals.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

3/4 cup kasha
1 large egg white, lightly beaten
1/4 cup hazelnuts
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Kosher salt
1 medium carrot, finely grated
1/2 cup loosely packed fresh parsley leaves, chopped
3 tablespoons crumbled feta cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely.
  • Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts.
  • Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool.
  • Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature.

Nutrition Facts : Calories 260 calorie, Fat 15 grams, SaturatedFat 2.5 grams, Cholesterol 5 milligrams, Sodium 470 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 7 grams, Sugar 3 grams

COLD KASHA SALAD



Cold Kasha Salad image

Kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general and can be made from any cereal, especially buckwheat, wheat, barley, oats, millet, and rye. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine. Whatever grain you use,

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/3 cups dried kasha, dry
1 egg
2 tablespoons butter
2 cups chicken broth
1/2 lb mushroom, sliced
6 scallions, chopped
1 cucumber, peeled and chopped (seeds or not, your choice)
10 water chestnuts, chopped (makes it great but if you don't have them, make it anyway)
2 cups peas, cooked and cold
3/4 cup parsley, fresh chopped
1/2 cup olive, chopped (stuffed with pimento)

Steps:

  • Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
  • Serve well chilled, maybe on a bed of lettuce or other greens.

Nutrition Facts : Calories 115.8, Fat 5, SaturatedFat 2.3, Cholesterol 30.9, Sodium 292.5, Carbohydrate 13.2, Fiber 3.8, Sugar 4.6, Protein 5.9

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