Tillie Doyle
Kasha, also known as buckwheat, is a nutritious grain-like seed that is gluten-free and makes a perfect healthy side dish. It can be cooked in a crockpot or slow cooker with caramelized onions and mushrooms. The process involves browning the onions in the crockpot, coating the kasha with an egg, and then adding it to the crockpot with the mushrooms, broth, and pepper. The dish is cooked on high for 40-45 minutes and can be served as a side dish with roast or grilled meat or fish. Kasha can also be cooked on a stovetop by boiling water in a pot, adding kasha and salt, and then simmering for 7-10 minutes.
| Characteristics | Values |
|---|---|
| Ingredients | Buckwheat, water, salt |
| Crock Pot Type | Slow cooker |
| Recipe | Stir together onions, olive oil, kasha, egg, mushrooms, broth, and black pepper. Cook on HIGH for 40-45 minutes. |
| Notes | Kasha is toasted buckwheat. It has a stronger, nuttier flavor than un-toasted buckwheat. |
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What You'll Learn
Toasting the buckwheat
Firstly, select the right type of buckwheat. Kasha is made from toasted buckwheat groats, which come in three granulations: fine, medium, and coarse. Choose the desired granulation based on your preference or the specific recipe you are following.
Next, prepare the buckwheat for toasting. If you are starting with raw buckwheat groats, you may want to rinse them first. While it is not necessary to soak buckwheat before toasting, some people prefer to soak and/or sprout the groats beforehand for easier digestion. If you choose to soak the buckwheat, use enough water to cover the groats and let them soak for at least 6 hours, then rinse before toasting.
Now, you are ready to toast the buckwheat. There are two common methods for toasting buckwheat: using a skillet or a baking method.
For the skillet method, heat a dry skillet (without any oil or butter) over medium to medium-high heat. Add the buckwheat groats in a single layer to ensure even toasting. Stir the groats frequently to prevent burning and toast until they are lightly browned and fragrant, which should take about 4 to 5 minutes.
The baking method involves using an oven to toast the buckwheat. Preheat your oven to 325 degrees Fahrenheit. Spread the buckwheat groats evenly on a sheet pan or baking tray. Place the pan in the oven and roast for 25 to 35 minutes, or until the groats are lightly browned and fragrant.
Once the buckwheat is toasted, it is ready to be used in your kasha recipe. Toasting the buckwheat gives it a nuttier and stronger flavour compared to un-toasted buckwheat, and it also helps the grains hold their shape better during cooking.
Remember, if you are short on time or prefer a simpler approach, you can often find pre-toasted buckwheat (kasha) at stores, especially those specialising in Russian or Eastern European foods. Pre-toasted buckwheat is typically golden brown in colour and will save you the step of toasting the buckwheat yourself.
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Using a slow cooker
If you're using a slow cooker, you can make a tasty kasha with caramelized onions and mushrooms. This method is great if you want to avoid the frequent tending that the stove-top version demands.
First, thinly slice three medium onions and toss them in a 3-quart slow cooker with two tablespoons of olive oil. Cook on high for two hours, stirring once. The onions should begin to brown. In a separate bowl, mix one cup of medium or coarse kasha (buckwheat groats) with one large egg, coating all the grains. Add the kasha to the slow cooker, along with 8 oz of sliced cremini or white button mushrooms, 2.5 cups of chicken broth, and half a teaspoon of black pepper. Stir everything together.
Cook on high for 40-45 minutes, stirring once or twice, or until the liquid is absorbed and the kasha is soft. You can serve this as a side dish with any roast or grilled meat or fish.
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Using an Instant Pot
Buckwheat, also known as kasha or Russian grechka, can be cooked in an Instant Pot. The Instant Pot method is perfect for cooking buckwheat, and it turns out fluffy and delicious every time.
Firstly, if your buckwheat is not pre-toasted, you can toast it on a dry skillet over medium heat for 4-5 minutes until it is golden brown. Then, add the buckwheat, water, and salt to your Instant Pot. The ratio is 1 cup of buckwheat to 1 and 1/2 cups of water. You can also add milk, oil, or ghee instead of water. Close the lid and turn the valve to a sealing position.
Next, press the "Pressure Cook" or "Manual" button and set the time. Different sources recommend different cooking times, ranging from 2 to 6 minutes on High pressure. Once the cooking time has elapsed, let the pressure release naturally for 20 minutes, and then quick-release the remaining steam.
Finally, fluff the cooked buckwheat with a fork and serve. You can add an extra tablespoon of butter and stir in 1-2 teaspoons of water to moisten the kernels if they seem dry.
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Adding egg
Adding an egg to kasha is a common step in many recipes. The egg gives kasha a distinctive flavour and can help prevent the grains from becoming mushy. Here is a step-by-step guide to adding an egg to your crock pot kasha:
Firstly, crack an egg into a bowl and beat it. The general rule is to use one egg for every half cup of dry kasha. Mix the egg and the kasha together until the grains are thoroughly and evenly coated.
Next, transfer the egg-coated kasha to a frying pan and toast it on medium-high heat. Keep stirring the kasha constantly for 2-3 minutes until the grains are dry, smell toasty, and there is no visible egg. This step is important to prevent your final dish from having a flaky, unattractive appearance.
Now, you can transfer the toasted kasha to your crock pot. Add just-boiled water, keeping the ratio of 2x water to 1x kasha. Turn the heat to very low, cover the crock pot, and let the kasha simmer. For cracked kasha, simmer for 10-12 minutes, and for whole kasha, simmer for 30 minutes, or until all the liquid is absorbed.
Finally, remove the crock pot from the heat and let it sit undisturbed for 10-15 minutes. Fluff the kasha with a fork and serve. Enjoy your delicious, egg-infused kasha!
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Serving suggestions
Kasha, or buckwheat, is a gluten-free superfood that is commonly consumed in Russia and Slavic countries. It is a great source of potassium, fibre, protein, iron, vitamin B6, manganese, magnesium, copper, and zinc.
Savoury Options
- As a side dish with roast chicken or brisket, or with a tangy green salad on the side.
- As a side dish with pot roast. You can also add pasta bowties to make Kasha Varnishkas, an Eastern European side dish.
- As a side dish with fried onions and eggs poached in the kasha during the last few minutes. You can also add sautéed mushrooms.
- As a side dish with gravy.
- As a side dish with beef, onion, or vegetable broth.
- As a side dish with melted muenster cheese and a fried egg.
- As a side dish with butter and salt.
Sweet Options
As a porridge with milk, maple syrup or honey, and fresh fruit, nuts, and seeds.
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Frequently asked questions
The ratio is 1 cup of buckwheat to 1 1/2 cups of water.
It takes 40-45 minutes to cook kasha in a crock pot on high.
The crock pot should be set to high.
Yes, you should stir the crock pot once or twice while it cooks.
The kasha is done when the liquid is absorbed and the buckwheat is soft.
