Prep 15 mins
Cook 15 mins
This is from 365 Meatless Main Dishes. Posting for ZWT3. “Kasha is cracked buckwheat, which is also called buckwheat groats. The apricots add a burst of tart sweetness to this dish. To cut the apricots easily, snip them with kitchen shears.”
- 2 cups chicken broth or 2 cups vegetable broth
- 1 cup dried kasha
- 1 egg white
- 2 teaspoons butter
- 1⁄4 cup scallion, sliced
- 1⁄2 cup dried apricot, slivered
- In a small saucepan, bring the broth to a boil over medium heat.
- Meanwhile, in a small bowl, combine kasha with egg white and mix until thoroughly moistened.
- Heat a large nonstick skillet over medium heat. Add kasha.
- Cook, stirring, until grains are hot and separated, about 2-4 minutes.
- Carefully stir in boiling broth. Cover and simmer over low heat until liquid is absorbed, 12-14 minutes.
- In a small skillet, melt butter over medium heat, add scallions and cook, stirring often until soft, about 2 minutes.
- Add scallions and apricots to kasha. Toss with a fork to combine and fluff up kasha.
- Note for Vegetarian version: Do NOT use the Chicken broth if you are making this for a vegetarian. Chicken is not vegetarian. Vegetable broth is acceptable.