Saturday, March 21, 2009

Recipe from the TWiT Army Mess Hall - Kasha Pilaf

Here's another recipe for the holidays (but only if you're Sephardic since Askanazi won't eat any type of grain over Passover)


* 1 cup Kasha, coarse granulation or whole grain
* 1 egg, beaten
* 2 cups chicken or beef broth or water, I usually match the liquid to what I'm cooking
* 2 tbl of oil
* 2 cups of mixed chopped vegis, I use onions, celery, and peppers but you can use whatever you want as long as they can stand up to sauteing without turning into mush. Mushrooms, green beans etc also work


Heat the oil in a saucepan which you have a close fitting lid for. Mix the kasha with the egg and cook in the oil until the egg is completely dry and the grains have separated, you don' t want to start this with a kasha & egg pancake. If you want to saute the vegis do it in a separate pan with a little oil or you can just add them raw at this point.

Add the liquid salt & pepper to taste. How much salt you'll use depends on how salty the liquid is. Bring to a boil, cover the pot and reduce heat to a simmer. Cook for 10 minutes and check to see if all the liquid is absorbed, if not continue cooking covered until the kasha is moist but there is no free liquid. Remove from the heat, uncover and fluff with a fork before serving. Serve relatively soon, if it sits around uncovered it will dry out. This also doesn't reheat really well but you can use leftovers the next day for a 'fried rice' type of dish in the same way you can use leftover rice.

Serves 4

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