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Ingredients
3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (10 to 12 servings)
36 grams carbs; 4 milligrams cholesterol; 211 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 334 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
- Step 2
Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.
Private Notes
Comments
I should have made kasha the traditional way, swirling an egg to separate the grains. This was okay but not as light.
I should have made kasha the traditional way, swirling an egg to separate the grains. This was okay but not as light.