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Title: Kasha > Mama Leah's
Categories: Grain Jewish
Yield: 1 Servings
| 1 | c | Medium buckwheat groats (whole, coarse, or fine may be used |
| 1 | Egg | |
| 2 | c | Boiling chicken stock * |
| 1 1/2 | ts | Salt (less if bouillon cube used) |
* you may use 1 Chicken Bouillon Cube dissolved in 2 c of boiling water OR 2 c boiling water.
In small bowl, mix groats w/egg until each groat is well coated w/egg. Be careful not to burn groats. In a medium-sized saucepan over moderately high heat, place coated groats. Stir constantly w/wooden spoon until groats separate & egg begins to dry.
Remove from heat. Pour boiling chicken stock or water over kasha. Add salt. Stir. Cover tightly & cook over low heat at a bare simmer for 10 mins, or until all liquid is absorbed.
ADVICE FROM MAMA: If you wish to try unroasted buckwheat that is sold in health food stores, you roast it yourself in a preheated 350F oven. Spread groats on a cookie sheet & roast for 15 to 20 mins, until groats start to turn golden brown. Remove from oven & proceed w/recipe above.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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