Also known as Kasha and eaten in Russia and Eastern Europe, it is, once cooked, a fluffy soft grain with a delicious smoky taste due to it being previously toasted. I served it here with shredded boiled chicken that I put into a bechamel sauce with some chicken stock and finished with a few tablespoons of tomato purée (known as an aurore sauce). The Kasha can be bought from most health food stores - it is gluten free and has good health benefits.
Serving 2 (with some left over to put in a soup!)
200 g / 1 cup of Kasha
2 cups of seasoned stock (I used the cooking liquid from the boiled chicken)
Put the liquid in a pan and bring to the boil. Put in the Kasha and cook for about 12 minutes, letting it stand for about 10 minutes. Taste and correct the seasoning if needed. Stir in some butter or olive oil if desired.
Serving 2 (with some left over to put in a soup!)
200 g / 1 cup of Kasha
2 cups of seasoned stock (I used the cooking liquid from the boiled chicken)
Put the liquid in a pan and bring to the boil. Put in the Kasha and cook for about 12 minutes, letting it stand for about 10 minutes. Taste and correct the seasoning if needed. Stir in some butter or olive oil if desired.
I know that buckwheat is gluten free. I wish they would only call it Kasha, so as not to confuse! Your recipe sounds good, as usual!!
ReplyDeleteHello Kay,
DeleteThank you, I hope you enjoy it. The Kasha had to be pre grilled (it is brown) but you can grill or bake your own in the oven if you can only buy the raw type.
Happy cooking!
Ivan
Simple! This I can handle, Ivan! I keep looking at that celery root in my refrigerator. I think tomorrow it's finally going to be soup. I just have to get some cashews. You always make your food look spectacular! Have a good evening!
ReplyDeleteHello Louise,
DeleteThank you and yes it's a quick one. Please be careful with the celery - cut in half and place cut side down so it doesn't slip. 'peel' with a knife as you need to remove about three time that of a potato skin (more at the base). Finger on top and cut just below them and down (keep turning). Rinse and ready to go - also good raw with mayonnaise (or Greek yoghurt and lemon). Good luck!!
Ivan
We are kasha eaters here too. We think Ron is gluten intolerant so about 10 years ago discovered many foods appropriate for his diet...Now this recipe looks mighty fine!
ReplyDeleteSophie for gluten intolerant Ron!
Hello Sophie (and Ron!),
DeletePleased you know this as it's a good thing to eat if you are gluten intolerant. Thanks and can I wish you a happy Birthday Sophie from us all, as it is your Birthday here... although not yet in Canada!!
Ivan
Next.....that Sophie is so quick! lol
ReplyDeleteI love buckwheat. One of my favourite Asian dishes is Soba noodles. I always feel better and stronger after eating buckwheat....it is full of vitamins and minerals.
This recipe looks delicious....a good complimentary combination too.
Thanks Ivan and have a wonderful day/evening!
Hello Jim,
DeleteIsn't she just and so good with that keyboard! Happy you know this, as I said as it is a perfect winter warmer (and filler) and it is good for us also!!
Have a good birthday weekend with Miss Sophie!
Ivan
Dear Ivan,
ReplyDeleteThat dish looks very tasty. I have never eaten buckwheat myself. Maybe it is time to be a little adventurous!
We are enjoying some barmy balmy weather here at present but we expect it to all go pear shaped over the weekend with more snow apparently on the way...
Bye for now
Kirk
Hello Kirk,
DeleteThank you, you so should try it out - it is almost potato like and is also good for stuffing vegetables (with some spices).
It is almost warm here too!! (what is going on?). We have no snow due thankfully, done with that for a bit!! Parents are due over this week, so really want them to have a safe passage through!
Have a good weekend
Ivan
C'est joli ton assiette. Bon appétit!
ReplyDeleteMerci beaucoup...
DeleteC'est tres gentil de ta part!
Bon weekend avec ta mere.
Ivan
Yum!! Tom and I haven't had kasha in a while. We've recently discovered quinoa. Do you like quinoa, Ivan?
ReplyDeleteCheers,
Loi
Hello Loi,
DeleteThank you, we eat it mostly in the winter. Yes, we like quinoa that we eat from time to time. I like to add lots of finely diced vegetables and usually eat it with fish for some reason! My new find is quinoa flour which I am going to use soon with other flours for a 'new' bread!
Wishing you both a happy weekend...
Ivan
Will have to check out quinoa flour. We also like quinoa with fish (or chicken).
DeleteWhat a lovely dish to try. It's hard to find interesting and creative gluten free grain dishes other than quinoa. I used to love soba noodles that are made from buckwheat and unfortunately also wheat flour. You're absolutely right, Ivan. Kasha does have a smoky taste that does add to its appeal. Will definitely be trying this soon! xLinda
ReplyDeleteHello Linda,
DeleteThank you, happy you like it. I hope it is easy to find there? That's interesting about the soba noodles as I thought they where only buckwheat - just goes to show, it's best to check the ingredients!
Have a good weekend.
Ivan x