Sunday, April 15, 2007

kasha with kale and red onion

kasha (roasted buckwheat groats) with kale, red onion, garlic, parsley, salt and pepper... a quick, healthy, and tasty stand-by
with matzoh and horseradish


mare said...

I adore kasha - any chance of a recipe?

jenny said...

That looks really good - hearty and savory at once!

Douglas said...

I love Buckwheat. So versatile and such a healthier stand in for rice!

Vincent Guihan said...

Nice, very eastern-euro. I've been thinking about making a vegan matzoh-brie (it's been a while since I made it and everything tastes better with a little matzoh).

bazu said...

That looks fantastic- and Passover friendly! I have a whole stash of kasha in my cupboard, and don't quite know what to do with it. Do you cook it the same way as rice or quinoa?

josh said...

I don't have time to write up a real recipe right now, but basically:
1) Soak the kasha in water for 20-30 minutes, just until it's soft enough to eat.
2) Fry the onions, garlic, and a bit of crushed chili pepper in oil for 3-5 minutes, until the onion is just soft and the garlic begins to brown.
3) Drain the kasha, preserving the liquid in a bowl. Add the kasha and kale to the pan, and continue sauteeing, mixing frequently. Periodically add a bit of the kasha water to prevent the pan from getting dry.
4) Add the salt, pepper, and a couple tablespoons dried parsley or a small handful fresh parsley. Continue sauteeing until the kale is well cooked. Top with fresh parsley.

Anonymous said...

mmm... kasha... this looks great!


Linda said...

mmm this looks delish!!!