Lost Kasha Recipe
- PesachBenSchlomo Jan 9, 2013 07:00 PM
I had a recipe a few years ago for kasha that was baked in a cast-iron pan in the oven, and never simmered on the stove top. It required allowing the groats on the bottom to get a little crusty, and then turning them with a spatula and repeating the process. Has anyone roasted/baked kasha like this? Can you suggest an oven temperature and timing please?
Yeah, that is a good one, thanks. My mom was Russian, and that's pretty much the way I learned to do it at home. The oven-roasted way results in a significantly different texture, and, to my taste, a richer flavor than stove-top kasha, though. I'd love to try making it again, but I don't want a burnt mess.