A refreshing change from rice, this makes a tasty side dish
Prep Time: prep 5 mins
Cooking Time: cook 25 mins
Serves: makes 4-6 servings
- 2 tbsp butter
- 1 large onion, chopped
- 2 celery stalks, sliced
- 1 1 / 3 cups kasha (buckwheat groats)
- 1 large egg
- 1 tsp ground sage
- 1 tsp ground thyme
- 3 / 4 cup raisins
- 3 / 4 cup coarsely chopped walnuts
- Melt the butter in a large frying pan over medium heat. Add the onion and celery and cook about 3 minutes, or until the vegetables begin to soften.
- Mix the kasha and egg in a bowl. Add to the frying pan and cook, stirring constantly, about 1 minute, or until the grains are dry and separated. Add 2 cups water, the sage, and thyme. Increase the heat to high and bring to a boil. Cover and reduce the heat to medium-low. Simmer for about 12 minutes, or until it is almost tender.
- Stir in the raisins and walnuts. Continue cooking for about 5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season with salt.
- prep 5 mins; cook 25 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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