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Kasha

r
Raokay Feb 8, 2007 12:23 PM

I'm ready to make my own... but where to start? Have been using the boxed stuff (Wolf's), which is good, but I'll bet some hounds out there can help me kick it up a notch. So, what grain(s) do I use? Preparation? Technique? Accompaniments? Thanks for your ideas...

  1. f
    FlavoursGal Feb 8, 2007 01:59 PM

    Here you go, Raokay - a very recent thread:

    http://www.chowhound.com/topics/36669...

    1. f
      Fleur Feb 9, 2007 01:22 AM

      I don't think there is anything better than Wolffe's. It is the gold standard of Kasha. The medium is best.

      I would suggest following the recipe on the box exactly the first time you make it.

      I love to serve Kasha with Duck, or other Game. It is a great foil for the rich sweetness of game.

      1. r
        rasawe Nov 24, 2013 11:29 AM

        Soak dried mushrooms till soft then use the mushroom liquid in the water to cook your kasha. Add chopped mushrooms and sauted onions. Should help it.

        I have my own question: Can I still use 2 year old kasha that had been bought in bulk and was in a plastic bag? They don't smell old or rancid.

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