Kasha is toasted hulled buckwheat. It’s eaten throughout northeastern Europe. Kasha with noodles – and particularly bow ties – is an eastern European Jewish comfort food often served alone or as a side dish for meats. Here, I have embellished it with mushrooms, giving it a wonderful depth of flavour. I like to serve it with a side salad or green vegetables for dinner. The leftovers are delicious topped with a fried egg for an easy lunch.
– 2 cups / 500 ml kasha
– 2 eggs, beaten
– 3 tablespoon / 45 ml vegetable oil 2 onions, chopped
– 12 oz / 375 g mushrooms (cremini, white, shiitake or others), chopped 2 cloves garlic, minced 3/4 tsp/4 ml salt Va tsp /1 ml black pepper 13/4 cups / 425 ml homemade vegetable stock
– 1 tablespoon /15 ml soy sauce
– 2 sprigs fresh thyme
– Substitute Vl tsp/2 ml dried thyme
– 8 oz / 250 g farfalle (bow tie) pasta Vs cup / 75 ml chopped parsley
1. Mix kasha with eggs; set aside.
2. In large saucepan, heat oil over medium-high heat; fry onions until golden brown, 12 to 14 minutes. Add mushrooms, garlic, salt and pepper-stir-fry until mushrooms are soft and mixture is dry, 7 to 8 minutes. Add kasha mixture; cook, stirring constantly, until kasha is loose and smells lightly toasted, 4 to 5 minutes.
3. Meanwhile, bring 2 cups/500 water and stock to boil. Stir stock mixture, soy sauce and thyme into kasha mixture. Cook over low heat, covered, until liquid is absorbed and kasha is tender, 30 to 40 minutes. Discard thyme sprigs. • Meanwhile, cook pasta; drain well. Stir pasta and parsley into kasha mixture. Makes 6 to 8 servings.
Per each of 8 servings: about 337 cal, 12 g pro, 8 g total fat (1 g sat. fat), 58 g carb, 7 g fibre, 48 mg chol, 596 mg sodium, 427 mg potassium. % RDI: 4% calcium, 16% iron, 7% vit A, 4% vit C, 25% folate.
Japanese vegetable stock: You can make your own stock for the donburi by simmering 4 cups/1 L lightly salted water with the above recipe’s shiitake mushroom stems, a 3-inch/8 cm square of dried kelp, half an onion and half a carrot for 30 minutes.