How To make Kasha Soup
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Homemade Buckwheat flour recipe
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Energizing and nutritious with a distinctive earthy flavor Buckwheat flour is an amazing ingredients for tons of recipes, from muffins and pancakes to salads and risotto. It’s naturally gluten free as it is NOT a cereal grain, but a fruit seed, related to rhubarb and sorrel.
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Kasha Varnishkes Soup
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How to Cook Buckwheat (Kasha Recipe)
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►INGREDIENTS:
1 cup roasted buckwheat groats
1 1/2 cups cold water
1/2 teaspoon salt
2 tablespoons butter
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►DIRECTIONS:
1. In a fine mesh sieve, rinse buckwheat with cold water, drain well and remove any debris.
2. In a medium pot, add rinsed buckwheat, water and salt. Cover, bring to a boil, reduce heat to low and simmer for 15 minutes or until all water has absorbed. Do not open the lid to take a peek!
3. After turn off heat and let buckwheat kasha stand for 10 minutes, without opening the lid and peeking inside.
4. Add butter, gently fluff kasha with a fork, stir and serve warm.
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Russian Buckwheat Kasha
VERY EASY AND SIMPLE TO MAKE. It's satisfying and tasty, and the health-boosting nutrients made this dish a keeper. At the Russian restaurant where I first had buckwheat kasha, they used butter but whenever I cook I often swap it out for olive oil. Hope you give it a try!
Kasha Varnishkes - Mark Bittman | The New York Times
Mark Bittman prepares his mother's classic Kasha Varnishkes.
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Kasha Varnishkes - Mark Bittman