Hearty Kasha Cereal Recipes

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KASHA (BUCKWHEAT GROATS) BREAKFAST CEREAL



Kasha (Buckwheat Groats) Breakfast Cereal image

I got this off the back of a box of Wolff's medium granulation kasha. I don't know if it would work with other granulations, as I haven't tried it! I'm not sure why it says to serve with milk -- I just treated it as if it were microwaved instant oatmeal, and added a couple of packets of Splenda at the end. Edited to add that the nutrition facts are obviously incorrect -- two tablespoons of dried kasha are 85 calories, so if you use water, that should be the calorie count.

Provided by brokenburner

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons dried kasha
1 dash salt
2/3 cup water or 2/3 cup milk
artificial sweetener (optional)

Steps:

  • Stir 2 T kasha and a dash of salt into 2/3 cup water or milk in a 2- to 3-cup bowl. Microwave, uncovered, on MEDIUM, 5 to 8 minutes, stirring occasionally until slightly thinner than desired consistency. Let stand 1 to 2 minutes. Serve with milk and favorite sweetener.

KASHA WITH BROWNED ONIONS AND WALNUTS



Kasha with Browned Onions and Walnuts image

Categories     Herb     Nut     Onion     Side     Quick & Easy     Walnut     Fall     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 11

1 cup coarse kasha (roasted buckwheat groats)
1 large egg, lightly beaten
2 cups boiling-hot water
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup walnuts (3 oz), coarsely chopped
1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 teaspoons fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
  • While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
  • Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

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