*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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)
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!!!
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!
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!!
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.
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