Turkish Carrot And Kasha Squares Recipes
KASHA PILAF WITH CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan and add the onion, garlic and carrots. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
- Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 458 milligrams, Sugar 2 grams, TransFat 0 grams
KASHA WITH VEGETABLES
Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!
Provided by Rita1652
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
- Drain, saving the soaking water, and slice, discarding any tough portions.
- Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
- Cover and simmer until water is absorbed.
- Add salt or natural soy sauce to taste.
TURKISH CARROT AND KASHA SQUARES
Roasted buckwheat groats, also called "kasha," have a nutty flavor and a distinctive aroma. They are a powerhouse of nutrition, containing all eight essential amino acids as well as B vitamins, vitamin E, iron, potassium, and phosphorus.
Provided by ratherbeswimmin
Categories Grains
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
- Stir in the broth; bring to a boil.
- Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
- Preheat the oven to 350°; butter a shallow 2-quart baking pan .
- In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
- Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
- In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
- Pat the mixture into the prepared pan.
- Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
- Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.
Nutrition Facts : Calories 210.6, Fat 8.9, SaturatedFat 3.9, Cholesterol 152.4, Sodium 1101.4, Carbohydrate 23, Fiber 4, Sugar 14, Protein 11.5
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