Makes 6 servings.
Kasha is a highly nutritious staple in Russian and Eastern European cuisine. It is gluten free, full of nutrients and quite delicious, especially when combined with sautéed mushrooms, chopped onions and parsley. It is equally tasty served plain. Kasha can be made in advance and gently reheated. If you would like to make it a bit festive, you can bake it in ramekins, turn the ramekins over to release the kasha, and serve as a cupcake.
- 1 large egg
- 1 cup medium grain kasha
- 1 teaspoon Kosher salt
- 4 tablespoons vegetable oil, plus 1½ tablespoons for greasing the ramekins (See Note)
- 1 generous cup hot water.
- In a small bowl, beat egg with a fork and add salt and kasha. Stir to combine with a wooden spoon.
- Heat the oil in an enameled cast-iron saucepan with a cover. Add kasha and stir with a wooden spoon until the groats are well coated with the oil. Add the water, cover, and simmer for about 12 minutes, or until all the water is absorbed, and the grains are soft and fluffy. If the grains are not soft, add 1-2 tablespoons boiling water and simmer for another few minutes. Stir with a fork in order to fluff the grains.
- At this point you can add vegetables such as onion, mushrooms or parsley for added flavor.
Preheat oven to 325F.
If you like you can use 6 –quarter cup metal ramekins and brush with oil. Spoon the kasha into the ramekins and pack well (you can do it with your fingers). Place them in a baking pan and pour enough hot water on the bottom of the pan to reach one-third of the way up the sides of the ramekins. Bake for 20 minutes. Take out from pan and let rest for 10 minutes before unmolding.