How To make Kasha with Mushrooms
1/4 cup dried porcini mushrooms
1/2 cup hot chicken broth
2 tbsp extra-virgin olive oil
1 onion
finely chopped
2 cloves minced garlic
1/2 red bell pepper :
Chopped
12 ounces white mushrooms thinly sliced
1 1/2 cup kasha
1 egg white
3 cups vegetable broth
2 carrots :
diced
ground black pepper 1 pinch Cayenne pepper
2 tablespoons chopped parsley
1 tablespoon low-sodium soy sauce
Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a lar ge, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat unt il golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min.
Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry.
Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; b ring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in p arsley and soy sauce.
Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Ma kes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vege table Casseroles," [PATh 15 Oc 96]
How To make Kasha with Mushrooms's Videos
Buckwheat Kasha with Mushrooms
Cooking at home.
Buckwheat kasha with baby mushrooms, sun dried tomatoes, roasted sweet red bell pepper, onion, carrots, garlic, supper, dinner, main course
Recipe for Kasha (Buckwheat)
Ingredients:
6 cups water
1/2 cup (1 stick) unsalted butter
3 cups toasted kasha (buckwheat)
caramelized onions
salt and pepper to taste
Pearl barley kasha with shiitake mushrooms | Healthy vegan recipe
Pearl barley kasha with shiitake mushrooms - healthy vegan recipe!
Music by Kevin MacLeod
#pearlbarley #hulledbarley #mushrooms #shiitake
Buckwheat Stir Fry with Vegetables
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Buckwheat Stir Fry with Vegetables is a simple 25-Minute recipe using buckwheat groats (kasha) and colorful veggies. Make it for picnics, lunch, and dinner. This vegan, dairy-free, and gluten-free meal is a nutritious, wholesome, and incredibly delicious colorful dish.
Ingredients:
350 g (1 1/2 cup) buckwheat groats
350 ml (1 1/2 cup) water, for cooking
2 carrots
1 bell pepper
1/2 leek
1 onion
2 tbsp olive oil
1/4 tsp thyme
1 tbsp parsley, chopped
Full recipe here:
Polish Kasha And Mushrooms
Buckwheat is not wheat at all, but a seed from the knotgrass family. It is related to sorrel and rhubarb, of all things. Deliciously chewy with a mild nutty flavor it is a perfect foundation to incorporate ingredients into and serve as a side dish. Buckwheat is known to have very healthful properties and thus is known as a Supergrain. After tasting this dish, Mrs. Rivet said buckwheat would be a perfect substitute for rice and would pair well with an Asian stir-fry. I agree! Ingredients follow:
2 C Buckwheat (Kasha)
2 Sweet Onions
1 Red Bell Pepper
1 ½ C Matchstick Carrots, or shredded
8 OZ Sliced Mushrooms
3 C Chicken Stock
2 TBSP Butter
3 TBSP Olive Oil
1 ½ TBSP Kosher Salt
1 TBSP Ground Black Pepper
Feta Cheese for garnish
Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme Songs From The Past. c. 2009 Big Eye Music. Used by permission.
How to cook Buckwheat (Kasha) | Жареная гречка
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I love buckwheat in any shape and form! I grew up on it, and today I want to show you my recipe of fried buckwheat! Its so quick, delicious and super tasty! Perfect as a side dish or main meal! Buckwheat grains/groats (sometimes called “kasha”, the word which in reality refers to “groats”. Buckwheat is very rich in protein, contain minerals, antioxydants, iron and are gluten free, so they can be consumed by people who don’t tolerate it or try to reduce it. Apart from all these healthy sides, buckwheat grows very quickly and easily.