Author Topic: KASHA - Slow Cooker  (Read 4631 times)

Olga Drozd

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KASHA - Slow Cooker
« on: November 12, 2010, 08:09:24 AM »

Kasha is roasted buckwheat, a low fat, high protein food with a distinctive nutty flavor.  Despite its name, buckwheat is not a type of wheat; in fact, it is not really a grain at all.  Triangular in shape, buckwheat "grains" are the edible seeds of the buckwheat plant.  Left whole, they are called groats, but more commonly found are the fine, medium, and coarse granulation.  You can use the three types interchangeably, though cooking times vary slightly. If you've never cooked kasha before, you may wonder why it is coated with egg and sauteed before cooking.  It is a technique that keeps the pieces of kasha from sticking together.  (If you cook with the whole kasha groats, you do not, need to do this.)

Cooker: Medium round
Setting and Cook Time:  HIGH for about 1 1/2 hours

1 large egg or 1 large egg white
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup kasha, coarse, medium, or fine (not groats)
2 Tablespoons unsalted butter or olive oil
1/4 cup chopped shallots or finely chopped red onions
1 3/4 cups homemade chicken broth OR 1 (15 ounce) can low sodium chicken broth
1 to 2 Tablespoons chopped fresh parsley or thyme, or a combination (optional)

Coat the slow cooker with nonstick cooking spray.

Beat the egg in a small bowl with the salt and pepper.  Add the kasha and stir to coat with egg.  Set aside.

In a medium size skillet, heat the butter over medium high heat until melted.  Add the shallots and cook, stirring, until softened, 3 to 4 minutes.  Add the kasha and cook, stirring, until it appears dry and smells toasty, 5 to 7 minutes.  Add the broth and raise the heat to high.

When the liquid boils, transfer the mixture to the cooker.  Cover and cook on HIGH until the liquid is absorbed and the kasha is tender, about 1 1/2 hours.

Fluff the kasha with a fork, taste, and season with salt and pepper if needed.  (If you used canned broth, you will probably not need additional seasoning.)  If using fresh herbs, stir them in with the fork. Serve hot.  Serves 4.