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In Poland and in many other parts of Central Europe, Kasha is a dish of grains boiled in water or milk, like a porridge. Usually, kasha is made with buckwheat groats, but the term ‘kasha’ simply means the groats. Kasha varieties also come in millet, oat, wheat, and rye. Kupiec has become my favorite Polish brands and it offers boil-in-a-bag kasha in all of the above. There are many different ways you can make Kasha. Kasha can be served as a breakfast, like porridge, but it much more versatile. It can be used as a side to meets and other meals, in place of rice or quinoa. Here are some options. The recipe below is the onion and mushroom mix, but other ideas are listed below.
Onion and Mushroom
After boiling the kasha, saute onion and mushroom until soft and caramelized. Mix together with the kasha.
After boiling the kasha, mix in sliced bananas, raisins, walnuts, and maple syrup.
Peppers and Carrots
Boil sweet peppers and carrots until soft. After boiling the kasha, mix together with the vegetables.
Sweet Potato Sage
Boil chunks of sweet potato until soft. Saute a half an onion until soft. Chop sage or use dried sage. After boiling the kasha, mix together with vegetables and sage.
Chopped dried dates. Shred or finely chop an apple into matchsticks. Boil kasha and flavor with cinnamon and a 1/2 teaspoon of cardamom. Then, mix the kasha together with the dates and apple.
Sweet Potato Black Bean
Boil half of a sweet potato until soft. Saute diced sweet potato and black beans with a taco seasoning. Boil the kasha and mix together.
|Cook Time||20 minutes|
- 1 boil-in-bag buckwheat kasha
- 1/2 onion chopped
- 10 mushrooms diced
- 1 clove garlic sliced
- olive oil for sauteing
- Boil buckwheat kasha bag.
- Meanwhile, saute onion, garlic and mushroom until carmelized.
- Add kasha and saute for 2 more minutes to infuse the flavor.