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  Buckwheat meal/1 cup buckwheat and 1 cup bulgur (cracked wheat) 2 Cup (32 tbs) (Kasha)
  Stock/Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Butter 45 Gram

If grain is not toasted (brown) already, place it in a dry frying pan and toast over a medium heat, stirring often, until golden brown. Bring stock or water to the boil in a heavy saucepan, adding salt unless stock is already seasoned. Pour toasted grain in slowly, stirring constantly. Bring to the boil over gentle heat and simmer a few minutes until thick. Stir in butter, cover and cook gently 10 minutes. Remove lid and fluff up kasha with a fork. Leave uncovered over very low heat for 1 hour, tossing and with a fork every 5 minutes to separate grains. Serves 2, or 8 as an accompaniment.
KASHA WITH MUSHROOMS AND ONIONS: Cook kasha as described in recipe and fold through 90g sliced mushrooms and 1 large chopped onion which have been sauteed in butter.
KASHA WITH PICKLED PORK AND ONIONS: Cook kasha as described in recipe, and fold through 125g diced pickled pork and 1 large chopped onion, which have been sauteed together in a little butter until pork is crisp and brown. HERBED SESAME KASHA: Cook kasha as described in recipe, and fold through 2 tablespoons each of toasted sesame seeds and chopped fresh herbs.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2049 Calories from Fat 496

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 27.8 g138.9%

Trans Fat 0 g

Cholesterol 103.8 mg34.6%

Sodium 3086.1 mg128.6%

Total Carbohydrates 339 g113%

Dietary Fiber 48 g192%

Sugars 12.5 g

Protein 77 g153.5%

Vitamin A 23.3% Vitamin C 1.2%

Calcium 23% Iron 108.8%

*Based on a 2000 Calorie diet

Kasha Recipe