Kasha is actually buckwheat and is a whole grain. It is mixed with onions and egg noodles to make this very simple and traditional Western European side dish. It is a staple at our holiday table and delicious drenched in pot roast or turkey gravy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.

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  • Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water.

  • Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.

Nutrition Facts

345.3 calories; 11.1 g protein; 59 g carbohydrates; 48.7 mg cholesterol; 331.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2011
Excellent basic recipe! Traditionally the onion is sauteed in chicken fat but being vegetarian I use EVOO like the recipe called for. Instead of chicken broth I use a strong mushroom broth and then toss a dozen sliced creminis in with the onions to sautee. Don't be shy with your broth and fat in this dish - it's where most of the flavor comes from. One note on the instructions: The way I was taught you dry-roast the kasha in a hot pan for a few minutes then bring water/broth to a boil BEFORE adding the kasha. This way it doesn't get mushy. Read More
(40)

Most helpful critical review

Rating: 1 stars
12/12/2011
This was my first attempt at this and I have to say I was sad I know I didn't cook the Kasha enough it felt like we were eating noodles and sawdust and that CAN'T be what it was supposed to be! Read More
(5)
29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/04/2011
Excellent basic recipe! Traditionally the onion is sauteed in chicken fat but being vegetarian I use EVOO like the recipe called for. Instead of chicken broth I use a strong mushroom broth and then toss a dozen sliced creminis in with the onions to sautee. Don't be shy with your broth and fat in this dish - it's where most of the flavor comes from. One note on the instructions: The way I was taught you dry-roast the kasha in a hot pan for a few minutes then bring water/broth to a boil BEFORE adding the kasha. This way it doesn't get mushy. Read More
(40)
Rating: 5 stars
12/14/2011
I wrote this recipe and please note it was edited slightly prior to submitting. I don't know why they did that. I toast the kasha with egg in the pan first, then add the liquid (usually chicken broth or water with bouillon), cover for around 5-9 minutes and it's done. I NEVER DRAIN my kasha. This recipe is just a matter of preparing everything separate and tossing together. When in doubt, follow manufacture instructions. (hint) Read More
(27)
Rating: 5 stars
02/17/2008
I love to add an extra veggie like broccoli or something colorful... Otherwise this is just as I have made all of my life!!! Perfection, along with heathful!!! Kasha, or buckwheat, is a complete protein!!! Read More
(23)
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Rating: 5 stars
11/05/2007
In my Eastern European home this dish is tops; especially when served with a slow roasted chicken. I add a drained can of mushrooms to this recipe...perfection! Read More
(16)
Rating: 5 stars
02/23/2009
This was my first experience with Kasha and I loved it! A very hearty and healthy dish. I used just one onion and added a can of mushrooms. Added a splash of dry white wine to the cooking onions and mushrooms. Used veggie broth instead of chicken. Tossed in some parsley. I'll make this again! Read More
(16)
Rating: 4 stars
09/02/2009
As a child of Ukrainian heritage I grew up with kasha. And hated it. With a passion. As an adult I figured I'd give it another go as it is so good for you. This recipe made me want to eat more.:) I substituted water for the chicken broth as I'm vegetarian and used blood orange olive oil. What a yummy dinner! I had two helpings!! Read More
(12)
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Rating: 5 stars
09/21/2010
Yum! I didn't have a can of broth so I used 1 3/4 c. broth from the box. 12 ounces of the pasta seemed like a bit too much; I cooked it all but probably only used 10 or 11 ounces. Saved a dish by sauteeing the onion in the same pot as I cooked the kasha in then mixing it all in that pot. Also added broccoli steamed in the microwave to make it a complete meal. Read More
(11)
Rating: 5 stars
07/10/2011
This is my first experience with Kasha and it was very tasty. I sauteed the kasha in a hot pan for 2-3 minutes before cooking (based on another eview's remark to keep it from getting mushy) I also used Swanson's Vegetarian Vegetable broth and whole wheat fusilli instead of egg bow ties. It was very good Read More
(7)
Rating: 5 stars
10/16/2009
Yummy yummy! My parents thought it had potential but was too bland but I loved it! Read More
(6)
Rating: 1 stars
12/12/2011
This was my first attempt at this and I have to say I was sad I know I didn't cook the Kasha enough it felt like we were eating noodles and sawdust and that CAN'T be what it was supposed to be! Read More
(5)