- Buckwheat Flour
- Buckwheat Honey
- Buckwheat Groats
- Cream of Buckwheat
- Quick & Easy
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Stir together kasha and egg white until every grain is coated.
Bring chicken broth to boil, add kasha and salt, white pepper, thyme, and nutmeg; cover, reduce heat to simmer and cook 8-10 minutes or until water is absorbed. Turn off heat and allow to stand covered 5 minutes.
In large, nonstick skillet, heat olive oil and saute mushrooms, onion, garlic, and carrot 5-7 minutes, or until onion begins to brown and vegetables are tender. Drain tomatoes and reserve soaking water; chop and add to vegetable mixture. Stir in spinach and cheese and cook 2-3 minutes longer. Stir in reserved water from tomatoes and hot kasha. Taste and adjust seasonings.
Note: Medium-ground kasha will have a slightly more compact texture than coarse ground kasha. Whole, uncrushed groats are also available. These have a slightly chewier texture. For a vegetarian version, substitute clear vegetable broth for chicken.