Kashe

By Hklbrries

For centuries kashe was considered peasant food in Russia. While this recipe calls for buckwheat, a grain indigenous to Russia, kashe can also be made from wheat, barley, and millet. Whatever grain is used, it is usually browned in a pan to produce a nutty flavor.

Ingredients

• 2 cups chopped onion
• 1/2 cup white wine
• 1 tsp dried thyme
• 1 tsp celery seeds
• 1/2 tsp sugar
• 1/4 tsp ground cinnamon
• 1 cup kashe
• 1 raw egg white
• 2 1/2 cups boiling water

Preparation

Step 1

In a large nonstick saute pan, saute the onions in the white wine until translucent. Add the thyme, celery seeds, sugar, and cinnamon. Stir to combine well. Transfer to a medium bowl and set aside.

In another bowl combine the kashe and the egg white. Mix thoroughly to coat the kashe. Transfer the kashe to a large nonstick saute pan and toast it, stirring frequently, until the grains are dry and light brown.

Add the boiling water and onion mixture. Reduce the heat, cover, and simmer for 12 to 15 minutes. Serve warm.

Nutritional Information:
Per (1/2 cup) serving
150 calories
1 g fat
0 mg cholesterol
16.2 mg sodium