Kasha (Buckwheat Groats)

Page 521

Cuisine: Jewish | Course Type: Sides

(1 review)

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This is a basic recipe for kasha. As this was my first time making it, I relied on my husband to let me know how it came out. Deborah Madison's technique of mixing the groats with a beaten egg and then cooking it in a skillet before boiling resulted in perfectly fluffy "grains." I will make this again trying any number of the variations found on this page in the book. This will make a nice substitute for brown rice as a side dish.

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