A refreshing change from rice, this makes a tasty side dish.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time25 min
Cooking Time - Text25
Total Timeunder 30 minutes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationpeanut free, soy free, vegetarian
Taste and Textureherby, nutty, savory
- 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
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.
2008 Dorling Kindersley