Kasha is rooted in Russian culture, where it was originally eaten for a ceremonial meal, solely for royal weddings and feasts.  But soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once; it is a very versatile product and can be cooked using all types of ingredients.
  (Buckwheat groats)
1 cup kasha
1 onion, chopped
1 egg
salt & pepper to taste
2 Tbsps. butter to fry in frying pan
2 cups of brisket gravy
Heat the butter in the frying pan. Beat egg in a bowl and mix it well with the cup of kasha.
Add the chopped onion. Put the mixture into the heated, buttered, frying pan. A
dd salt and pepper.  Fry and stir the mixture until it is dry. Now pour brisket gravy
into the frying pan  and simmer until all the liquid is gone.
Note: If you don't have brisket gravy, substitute a can of beef stock soup.
When I cook a brisket, I always save some gravy, freeze it, and use it for my kasha.
It really makes a difference in the flavor.
Great with cooked bow tie noodles or shell shaped noodles added.
2 oz. dried mushrooms
1 cup toasted kasha
1 large carrot, sliced
1 medium onion, coarsely chopped
Salt or natural soy sauce to taste
Soak mushrooms (shiitake or porcini are very flavorful) in water until soft.
Drain, saving water, and then slice discarding any tough portions.
Add the kasha to 3 cups boiling water (including the mushroom soaking liquid),
lower heat,  and add the carrot, the onion, and the mushrooms.
Cover and simmer until water is absorbed.
Add salt or natural soy sauce to taste.



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