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By Aviva Goldstein
Kasha is an interesting and tasty change from potatoes or rice as a side dish. Often I break the monotony of our Friday night Shabbat meal by making kasha as an accompaniment to our chicken. My husband jokingly comments that serving kasha brings back desire for potatoes or rice.
Kasha was a basic food in Russian if you were a peasant. Supposedly kasha, or buckwheat as we know it, is healthy, is not wheat despite its name and promotes longevity – that is as long as you eat it every day for ninety-five years. It is gluten free, lowers cholesterol, saves money, and does not go snap, crackle or pop and will prevent undesirables from returning to your Shabbat table.
It is amazingly easy to make and if done correct can make a great side dish. There are really many recipes for kasha, but the one that I have put here is my most successful inspite of my husbands objections (he only takes two helpings of it instead of three). This is the greatest kasha recipe in town/ no kasha (kasha is the Talmudic term for a question) about it
- 1 cup kasha
- 2 cups water
- One or two chopped onions
- a few chopped cloves of garlic depending on taste
- 1 tsp. Salt
- Black pepper according to taste
Boil water and then add kasha, continue cooking until all water is evaporated from it.
In a frying pan, add a bit of oil to fry one cup of chopped onions, with the salt and pepper, after it is golden brown, add one can of sliced mushrooms and continue to saute it together with the garlic. When it is ready, add the kasha to this mixture and mix well.
Serve steaming hot with your chicken and you have a delicious side dish.
from the February 2011 Edition of the Jewish Magazine
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