Kasha

• 08 April 2024
• jewish

Makes 4 servings

Ingredients

• 1 onion diced

• 180 grams of kasha

• 1 egg

• 3 teaspoons of diamond kosher salt

• 2 teaspoons Better than Bullion AND 1 and 3/4 cups water OR

• 3/4 cup chicken stock

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• black pepper to taste

Directions

1. Saute

Set the water or stock on those stove and heat to barely a simmer or microwave until steaming. Sauté the onion in a saucepan until it is starting to brown. Scramble the egg in a bowl and then add the kasha and mix well. Add the kasha to the pan and stir until no clumps are form 2-3 minutes; then flatten the kasha on the bottom of the pan and let sit for another 2-3 minutes. Add salt.

2. Steam

If using the Better Than Bullion, add it to the hot water and stir in. Add the cayenne and paprika and season with black pepper to taste. Mix the spices into the kasha and then quickly add the water or stock and cover. Set the burner to low and a timer for 15 minutes. When the timer goes off take the lid and fluff the kasha and let it cool a bit before serving or portioning.

Notes:

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