- Course: Side Dish
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
A refreshing change from rice, this makes a tasty side dish.
- 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
- ¾ cup raisins
- ¾ cup coarsely chopped walnuts
1. 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.
2. 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.
3. 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.
© 2008 Dorling Kindersley
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.