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Ingredients
2 tablespoons butter
½ cup finely chopped onion
2 cups quail broth, or fresh or canned chicken broth
1 cup kasha or buckwheat groats, preferably medium grain
1 egg, well beaten
Salt to taste if desired
Nutritional analysis per serving (6 servings)
22 grams carbs; 38 milligrams cholesterol; 149 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 322 milligrams sodium; 5 grams protein; 1 gram 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
Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add broth. Bring to boil, then lower to simmer.
- Step 2
Put kasha in a nonstick skillet and add egg. Stir to blend and cook over gentle heat, stirring all over the bottom, until grains of kasha are coated with egg but grains remain separate. Cook until grains are slightly toasted and lightly browned.
- Step 3
Pour the simmering broth over kasha. Add salt and cover tightly. Cook about 15 minutes over very low heat or until all the liquid has been absorbed and grains are tender. If necessary, continue cooking 5 minutes longer or until grains are tender.
Private Notes
Comments
Quail broth. Hahaha. Just what everyone has around the house.
I have been wondering what to do with a large bag of buckwheat that has been sitting in my cabinet for so long that I don't remember why I bought it. This is the answer. Easy and delicious. I served this with brisket. It could go with any with any roasted meat or vegetable
Absolutely delicious
I used water instead of broth, added a little garlic and some thyme. Also added spinach to the slow simmer in the last 5 minutes. Yum