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

8 comments:

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.

stonielove said...

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

peace,
stonielove

Linda said...

mmm this looks delish!!!