Denise says:
Kasha or bulghur wheat/ buck wheat grains was a popular dish with the poorer Jews in Russia. It is still considered to be an acquired taste but is a nutritious grain as it is high in fibre and low in fat.
The secret of making good kasha is in first toasting it until the grain gives off an aroma and then baking it. I like to serve it with tongue, braised meat, brisket, pot roast- (gedempte fleisch) or even roast chicken.
Bulghur wheat can be purchased in fine, medium or coarse grain, for a true authentic texture, the coarse grain is the one to use. Ready toasted is also available in some supermarkets, which provide a useful short cut to the recipe.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 8 people
Ingredients:
450g bulgur wheat/ buckwheat grains1 egg –lightly beaten
1 teaspoon salt
850 ml chicken or vegetable stock
2 large onions – peeled and finely chopped
450g white mushrooms – roughly chopped
Bunch of fresh parsley – keep some back for garnish
4 tablespoons vegetable oil
Freshly ground black pepper
Method
1)Pre-heat the oven to 180 C/350 F/ Gas mark 4.2)Toast the kasha grains in a large frying pan for 2 -3 minutes or until the grains start to give off an aroma.
3)Immediately add the beaten egg to the pot and stir vigorously into the kasha. Add the stock and stir.
4)Transfer to an ovenproof dish and cook covered for 45 minutes in the oven.
5)While the kasha is cooking, heat the vegetable oil in a frying pan. Sauté onions and mushrooms until soft and the mushroom liquor has been absorbed. Add the parsley and cook for a further minute. Season well with salt and freshly ground black pepper.
6)When the kasha is ready, stir in the onion and mushroom mixture.
To serve the stylish way: Serve immediately with sprigs of fresh parsley.