I am a fan of kasha, a cereal made from roasted buckwheat groats whose origin is Eastern European, and popular in Jewish cuisine. So, I was intrigued by this recipe which I acquired long ago, and can’t recall from where. But I love it since it combines kasha with broccoli, one of my favorite vegetables. Yes, even when I was a kid, I liked broccoli. Go figure.
This dish combines the nutrients of broccoli with the strong nutty flavors of kasha. And it’s so easy to prepare, another plus. Just mix all the ingredients with vegetable or chicken broth, simmer and cook. That’s it. If you don’t have any broth on hand, just add a chicken or veggie bouillon to 2½ cups water. It works the same.
kasha comes in three types, medium buckwheat, whole or coarse. I like them all. You can experiment with it and decide which one you like best. I’ve had all three types, and I’m happy with each. Whichever one is put in front of me, I’ll scarf up. I’m not partial in the least.
BROCCOLI AND KASHA
Ingredients:
2½ cups vegetable or chicken broth
1 cup kasha
1 clove garlic, peeled and minced
1 onion, peeled and chopped
1 tablespoon lemon juice
½ teaspoon dried oregano
1 small head broccoli, cut off florets and coarsely chop the stem pieces
Instructions:
- In a medium saucepan, bring both to a boil over medium-high heat.
- Stir in remaining ingredients, cover and simmer on low heat for 10-15 minutes or until the broccoli is crisp and tender.
Yield: 4-6 servings.