Kasha (Roasted buckwheat)

Kasha is a traditional preparation of buckwheat groats prepared in stock with mushrooms, onions and (sometimes) meat. I love kasha. I think the better the broth you use, the deeper the flavor is, and also the nutrients.

I love to cook a meat or dark poultry to go into the kasha. I make a really strong broth first. I make either a beef broth or a chicken broth. Then, the next day, or later that day, brown the meat you want to use: like flanken or chuck or turkey thighs or whatever you use, and then simmer it (poach) in the broth (strained) for a few hours till it is falling apart and wonderful. Strain the broth again (if necessary) . This recipe uses 4 cups. Put it aside for the kasha. It has to be BOILING
only at the point when you add it to the pan with the vegetables and the egg/kasha mixture.Cut the meat up and keep warm and save to add to the kasha in the end.

Kasha Varniskes is kasha with bow-tie noodles. I cook two cups dry noodles and drain and keep to add at the end with the meat.

NOTE (4/18/09): Do not wash the groats, or else they will absorb some of that water while cooking with the eggs and end up soggy.

INGREDIENTS:

• 2 cups kasha (medium or coarse granulation)
• 2 cups dry bow tie noodles, cooked and drained
• 2 large eggs
• 1 cup chopped onions
• 1 cup chopped mushrooms
• 4 cups broth, hot

DIRECTIONS:

1. In a large saute or frying pan with a cover, cook the onions and mushrooms in oil until they are very soft and fully cooked, and smell great. You can add salt and pepper to them.
2. Keep this mixture warm until you are ready to add the hot kasha/egg mixture and the boiling broth to it.
3. KASHA : Beat 2 large eggs in a bowl. Add 2 cups dry kasha and use a fork to stir together until the kasha groats are all coated with egg.
4. Into another HOT (NON STICK )skillet ( yes, there are a lot of pots and pans and bowls for this ) toss the coated kasha groats. Cook over high heat 2-3 minutes,stirring,until the egg has dried on the kasha , the groats are separate and hot to the back of your finger.
5. Now, make sure that the broth is boiling, or get it boiling. ( Don't let it sit there boiling because you will lose some and there will be less than 4 cups).
6. Add the kasha/egg mixture to the frying pan with the mushrooms and onions (which you have thoughtfully heated up again) . Pour in the hot broth. Let it come back to a little boil, and then cover and turn down the heat and simmer for 7-10 minutes until the kasha groats are tender and the liquid is absorbed. It may take a longer time depending upon the richness of the broth.
7. Add the meat , if using, and the noodles. Season.

Serve warm; very good left over.