Kasha With Bacon And Onions 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

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

SAUTEED ONION KASHA AND BOWTIES



Sauteed Onion Kasha and Bowties image

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 medium onions, chopped
1 cup bowties, cooked (farfalle)
Reserve 1 cup pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves, for garnish
1 cup uncooked kasha
2 cups water
In a small sauce pan over medium heat, combine kasha and water. Cover and cook for 10 minutes.

Steps:

  • In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes. Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

KASHA WITH BOWTIES



Kasha with Bowties image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 cups farfalle or bow tie pasta
1 cup medium roasted buckwheat groats
1 egg, lightly beaten
2 tablespoons vegetables oil
1 onions, thinly sliced
1 tablespoon white wine vinegar and 2 tab water
1 tablespoon sugar
1 3/4 cups chicken broth
Sour cream; minced dill and dill fronds

Steps:

  • Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill.

KASHA WITH BROWNED ONIONS AND WALNUTS



Kasha With Browned Onions and Walnuts image

Make and share this Kasha With Browned Onions and Walnuts recipe from Food.com.

Provided by Annacia

Categories     Grains

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup coarse dried kasha (roasted buckwheat groats)
2 cups boiling-hot water
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup walnuts, coarsely chopped (3 oz)
1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 teaspoons fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
  • Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
  • Remove from heat and let stand, covered, 10 minutes.
  • While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
  • Transfer nuts to a plate.
  • Add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
  • Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
  • Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Nutrition Facts : Calories 254.4, Fat 25.4, SaturatedFat 5, Cholesterol 11.4, Sodium 443.5, Carbohydrate 6, Fiber 2.2, Sugar 1.8, Protein 3.8

KASHA WITH MUSHROOMS AND ONIONS



Kasha With Mushrooms and Onions image

Make and share this Kasha With Mushrooms and Onions recipe from Food.com.

Provided by Debra Weiner

Categories     Grains

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 cup dried kasha
2 cups water
1/2 lb mushroom
2 large onions
2 tablespoons olive oil
1 egg
1 bouillon cube

Steps:

  • Heat a dutch oven pot with 2 tablespoons of olive oil.
  • Add sliced mushrooms and onions and saute until caramelized.
  • Beat one egg in a bowl, add dried kasha and mix thoroughly.
  • Heat a small skillet and add kasha/egg mixture.
  • Stir until kasha kernels are separated.
  • Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
  • Cover for about 10 mins and turn of heat.

KASHA WITH BROWNED ONIONS AND WALNUTS



Kasha with Browned Onions and Walnuts image

Categories     Herb     Nut     Onion     Side     Quick & Easy     Walnut     Fall     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 11

1 cup coarse kasha (roasted buckwheat groats)
1 large egg, lightly beaten
2 cups boiling-hot water
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup walnuts (3 oz), coarsely chopped
1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 teaspoons fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
  • While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
  • Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

KASHA WITH BACON AND ONIONS



Kasha with Bacon and Onions image

A somewhat more elaborate procedure than the preceding recipe, to be sure, but super in flavor. See the excellent variation as well. This is practically a main course, good with a vegetable dish and a salad.

Yield makes 4 servings

Number Of Ingredients 5

1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 pound good-quality slab bacon, minced
1 large onion, diced
Salt and black pepper to taste

Steps:

  • Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
  • Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
  • Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
  • Soak a small handful of dried porcini in hot water. When they're tender, drain them, reserving their soaking liquid. Cook them with 1/2 pound button mushrooms, trimmed and sliced, as you do the bacon in step 1, increasing the fat (use butter or olive oil) to 2 tablespoons; remove when they are lightly browned. Cook the kasha as above, using about a cup of the reserved mushroom soaking liquid in place of water. Stir in the mushrooms and serve.

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