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Kasha kasha

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Pardon my Yiddishism, but I have a kasha (question) on kasha. I have been eating a lot of it lately as it's whole grain and reminds me of my grandmother. That said, I'm bored of just the olive oil and onions. Any other ideas? Not too sweet please.

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  1. I pretty much follow the recipe on the box using brother/Osem chicken soup mix for the liquid - saute muchrooms along with the onions and add a tablespoon of sugar usually brown -

    4 Replies
    1. re: weinstein5

      Do you use an egg as the package directs? I don't.

      1. re: cappucino

        Always with the egg. I find I don't care for the texture all that much without the egg. Without the egg the texture seems mushy. With the egg, the grains stay separate and have a chewier texture. At least that's how I see it.

        I more or less follow the box directions, using onions and a lot of mushrooms and beef broth instead of chicken. Just my taste, I like how it comes out with beef much better than chicken.

        1. re: rockycat

          I use teh egg as well - I have not tried beef but I will have to do that!

        2. re: cappucino

          For years I didn't use the egg and I thought it was supposed to be mushy. I tried the egg once, thinking it probably wouldn't matter, but it made an incredible difference. I always use the egg now.
          I was at a wedding a while back, and they had lots of whole-granule kasha in the green salad. Those of us who like kasha loved it. Other people just thought it was weird.

      2. I like it with mushrooms and fresh dill!

        Also, in a knish?

        1. I always cook it with chicken broth (as well as onion and S&P), toss with finely chopped parsley before serving. Sometimes I'll small-dice a carrot and add it while cooking, too.

          I'm not a fan of stuffed cabbage, but I believe I've seen it served as a stuffing in place of corned beef in cabbage rolls.

          1 Reply
          1. re: team_cake

            My sister used to mix kasha with split peas and melt on cheese. It was sooooo good. Also good with mashed potatoes and onions. Nice filling for omelets, too. My favorite is still the recipe on the bow with the egg and onion and mushrooms.

          2. I do it with mushrooms together with carmelized onions, and use it as a mix in with (obviously) pasta, mashed potatoes - sometimes i'll sliver pastrami and cook that up with the kasha as well.

            1. Fleishige>>>>>>>>>>
              Stuffing for chicken
              In knishes
              In Kishke
              In Helzel
              With bits of leftover cooked meat, finely chopped scrambled eggs and veg, similar to a fried rice dish

              Parve>>>>>>>>>>>>>>>>>>
              Mushroom/Kasha Soup....use any mushroom barley soup recipe and sub the kasha

              Milchige>>>>>>>>>>>>>>
              Hot Cereal for Breakfast with milk or cream. Tens of millions of Russians eat this regularly.
              I don't like oatmeal or cream of wheat, but grits or groats are my hot cereals of choice in the dead of winter

              3 Replies
              1. re: bagelman01

                All these were interesting suggestions. I will try adding the parsley, be more "religious" about the egg and consider the rest. I cannot, however, go with any of the high-fat or high carb suggestions. I will always love a good Kasha Knish and Kasha Varnishkes, but, alas, I have quite a few pounds left to lose. I actually caved and bought the bow tie pasta and then looked at it longingly and left it in the pantry. Sigh.

                1. re: cappucino

                  then I won't suggest buckwheat pancakes or blini..........

                  but when you are off the lo-carb diet, you can take kasha and give it a wizzzz in the food processor to make a flour to mix in to the pancake or blini batter.

                  I particularly like kasha flour blini with savory stuffings

                2. re: bagelman01

                  Leftover kasha is also a good addition to soups such as tomato soup or pea soup.

                3. A while back I made a kasha pilaf with eggplant and tomatoes. Definitely a different spin on kasha. I toasted 1 cup whole kasha (no egg for this one) for a few minutes in a dry skillet. Removed the kasha and in the same skillet sautéed 1 1/2 cups peeled and diced eggplant, 2/3 cup chopped onion and a tsp minced garlic in some olive oil. I then added 2 cups of broth (veg or chicken), brought to a boil and added back the kasha and cooked until tender. After that I stirred in 1 cup of diced tomatoes and 1/3 cup kalamata olives. It was served with fresh chopped basil on top.

                  1 Reply
                  1. re: sharonfl

                    Now that sounds yummy. Thanks, sharonfl. Bagelman, I will keep in mind your blini and of course I'm thinking liver stuffing with mushroom sauce on top. Sigh again.

                  2. I was once served tabbouli made with kasha instead of bulgur wheat. It was wonderful. It had all the parsley/mint/lemon flavor of tabbouli with extra depth that came from the kasha.

                    Also, I know it's supposedly a one-way ticket to cardiac arrest, but a number of times I have made kasha with chicken schmaltz instead of oil. It really makes a difference, in a good way.

                    4 Replies
                    1. re: Pumpkinseed

                      Everything is better with schmaltz!

                      1. re: weinstein5

                        You took the words right out of my mouth.

                        1. re: cappucino

                          It's good sauteed with cabbage and onions, too. Yummy! Throw in some mushrooms, too, if you like.

                          1. re: Miri1

                            That does sound good -