Carrot, Kasha, and Caraway Pilaf

1 tablespoon canola oil
1 medium carrot, diced small
½ medium yellow onion, diced
1 cup kasha
2 cloves garlic, minced
1 teaspoon caraway seeds, crushed
2 cups vegetable stock
¼ teaspoon salt
Several grinds black pepper
2 teaspoons sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven that has a tight-fitting lid. Add the carrot and onion and sauté 5 minutes. Add the kasha, garlic, and caraway and sauté 3 minutes. Stir in the stock, salt, and pepper. Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes. Turn off the heat and allow to stand 10 minutes before removing the lid. Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do. Serve hot.

Serves 6


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Kasha Varnishkes

Kasha is the Russian name for buckwheat, which is not a member of the wheat family as might be expected, but a relative of the rhubarb plant!

1 cup roasted buckwheat groats (kasha)
1 beaten egg
2 cups vegetable stock or water
½ cup chopped onions
1 cup sliced mushrooms (optional)
2 tablespoons butter or margarine
½ teaspoon salt
¼ teaspoon ground black pepper
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8 ounces bow-tie or square egg noodles (usually found in pasta or kosher section of a supermarket)

In a small bowl, stir the kasha into the beaten egg and set aside. Meanwhile, heat the stock or water to a simmer.

In a large, heavy skillet, lightly sauté the onions and mushrooms, if used, in the butter until the onions are lightly browned. Add the egg coated Kasha and, on high heat, stir and chop the kasha with a fork or wooden spoon for three minutes, until the egg has dried and the kasha kernels are mostly separated. Quickly and carefully add the hot liquid, leaning away from the skillet to avoid being splattered. Stir in the salt and pepper. Cover with a tightly fitting lid, reduce the heat to low, and steam the kasha for ten to fifteen minutes. Check to see if all the liquid has been absorbed. If not, steam for a few more minutes more.

Meanwhile, cook the noodles on boiling salted water until tender; drain and set aside. When the kasha is done, add the drained noodles to the skillet and toss, adding more butter, salt, and pepper to taste. Serve piping hot.

Serve Kasha Varnishkes with Gingered Beets and fresh applesauce for a complete winter supper.

Serves 4 as a main course of 6 to 8 as a side dish

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