Recipe by Rita~
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!
Top Review by mersaydees
I had to try this after reading about it in Dr. Weil's book, 8 Weeks to Optimum Health. This was so easy to make. I had to visit a health food store to find buckwheat groats, which I toasted on a tray in my toaster oven. I flavored it with soy sauce which further deepened the earthy quality of the liquid from the soaked mushrooms. Thanks, Rita, for posting this for me! Love your intro to the recipe, too. Made for Bargain Basement Tag game.
- 2 ounces dried mushrooms
- 1 cup toasted buckwheat groats (kasha)
- 1 large carrot, sliced
- 1 medium onion, coarsely chopped
- salt or natural soy sauce
Directions See How It's Made
- 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.