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kasha recipe

Date:    Thu, 20 Oct 94 10:16:37 EDT
 From:    mk (DOC@VTVM1.CC.VT.EDU)
 I don't know how "new" this is, but I fixed this the other night and
 it was quick and delicious.
 Boil 2 cups of water in a small saucepan.  When it boils, add 1 veggie
 bouillon cube (can't recall the brand, it comes 2 cubes in an adorable
 little box for usually 99 cents a box at my HFS).  Add contents of
 one small can of mushroom "stems and pieces" including the liquid.
 Add some herbs to taste -- I threw in onion flakes, garlic granules,
 and can't remember which green dried herbs.  Cover the pan so it
 doesn't reduce too much -- you need 2 cups liquid to 1 cup kasha.
 (I didn't add salt because the veggie cube has enough.)
 While the broth is coming to a boil, put 1 cup of kasha (I like the
 whole grains and also medium-cracked grains) in a larger saucepan over
 medium heat.  Add 1 egg substitute (I use EnerG).  Stir well over heat
 until the grains get dry again (the same as you probably used to do
 with a real egg).  Take the kasha pot off heat and hold it away from
 yourself, and pour in the simmering flavored broth (it can really
 spatter if you leave it over heat while adding the hot broth to the
 hot kasha.)  Stir once, put over low heat, and let it simmer for about
 15 minutes.
 This makes a LOT, for those of you not familiar with kasha.  We had
 this with a baked butternut (I think) squash and small green salads
 for 3 adults and couldn't finish it, which was great as it provided
 me with kasha leftovers to reheat for next day's (still delicious)
 lunch, from just 1 cup of raw kasha.
 Of course you can gussy this up with more ingredients.  I've just
 described a very easy and quick way to prepare no-added-fat kasha.
 kwvegan vegan