I never liked kasha of any kind, but now as a grown up Dietitian I thought I would give it another shot. Afterall it is buckwheat and filled with whole grain goodness. I found that I prefer the more coarse groats and mixed up in this classic dish with a some modern additions I have turned into a fan.
- 1 cup coarse kasha, buckwheat groats
- 2 cup chicken broth or vegetable broth
- 3 cup sliced mushrooms
- 1 leek, sliced and cleaned well
- 1/2 pound Manischewitz mini bow ties, cooked per package directions
- 1 ounce dried porcini mushrooms
- 4 tablespoon margarine
- 5 tablespoon flour
- 1/4 cup red wine
Soak porcini mushrooms in 3/4 cup hot water for abotu 45 mintues.
In a large deep saute pan, toast buckwheat groats until fragrant. Heat 2 cups broth in the microwave and then pour into the kasha. Cover and lower heat to simmer for about 10 minutes or until liquid is absorbed, fluff and place in a large bowl. Stir in the prepared pasta .
In the pan, add 1 tablespoon margarine and pan fry the mushrooms until browned then add dash salt to taste. Add scallions and cook until golden mix into kasha.
Heat 2 tablespoons margarine until melted. Add in flour and stir, do not allow to burn, pour broth in and stir until there are no lumps. Strain the mushroom liquid into the pan and then chop the mushroom into pieces, add to pan along with the wine and cook another 20 minutes. Adjust salt and pepper to taste. Serve atop kasha.