Best 8 Kasha With Vegetables Recipes

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Kasha, a versatile grain made from buckwheat, takes center stage in this delectable dish. Its nutty flavor and chewy texture are perfectly complemented by an array of colorful vegetables. From the earthy sweetness of carrots and bell peppers to the crisp crunch of celery and onion, each ingredient brings its own unique charm to the party.

This recipe collection offers three enticing variations of kasha with vegetables:

1. **Classic Kasha with Vegetables:** This traditional recipe showcases the harmonious blend of kasha, carrots, celery, and onion. Simple yet satisfying, it's a comforting dish that highlights the natural flavors of its ingredients.

2. **Mediterranean-Inspired Kasha with Vegetables:** A burst of Mediterranean sunshine enlivens this vibrant variation. Sun-dried tomatoes, Kalamata olives, and tangy feta cheese add a delightful savory and salty dimension to the kasha and vegetable medley.

3. **Southwestern-Style Kasha with Vegetables:** A fiesta of flavors awaits in this Southwestern-inspired creation. Corn, black beans, and bell peppers dance together in a symphony of sweet, smoky, and spicy notes. A sprinkling of chili powder and cumin adds a touch of warmth and depth.

Whether you're seeking a classic comfort food or an exciting culinary adventure, these kasha with vegetables recipes are sure to satisfy your cravings. So, gather your ingredients, fire up your stove, and embark on a delicious journey with kasha.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY KASHA PILAF



Savory Kasha Pilaf image

Provided by Vegetarian Times Editors

Categories     Sides & Salads

Yield 8

Number Of Ingredients 9

1 1/2 tsp. olive oil
2 cloves garlic, minced
1 cup sliced scallions
2/3 cup chopped red bell pepper
1 1/2 cups sliced baby carrots
1 1/2 cups medium-grain kasha
2 Tbs. powdered egg replacer
1/2 cup cold water
4 cups boiling vegetable stock

Steps:

  • Heat oil in electric skillet or large saucepan over medium-high heat. Add garlic, scallions, bell pepper and carrots. Place kasha in bowl. Combine egg replacer powder and water in liquid measuring cup, and pour over kasha, mixing thoroughly. Combine kasha mixture with vegetables, and cook 2 minutes, stirring frequently. Add hot stock, and reduce heat to low. Cover, and cook 15 minutes, stirring occasionally. PER SERVING: 64 CAL; 2G PROT; 2G TOTAL FAT (0G SAT. FAT); 13G CARB; 0MG CHOL; 40MG SOD; 2G FIBER; 3G SUGARS

Nutrition Facts : Calories 64 calories

KASHA VARNISHKES



Kasha Varnishkes image

This is one of the great Jewish comfort foods. It's easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section. -Joanne Weintraub, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

4 cups uncooked bow tie pasta
2 large onions, chopped
1 cup sliced fresh mushrooms
2 tablespoons canola oil
1 cup roasted whole grain buckwheat groats (kasha)
1 large egg, lightly beaten
2 cups chicken broth, heated
1/2 teaspoon salt
Dash pepper
Minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

Nutrition Facts : Calories 270 calories, Fat 6g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 408mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

KASHA AND VARNISHKES



Kasha and Varnishkes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil
1 medium onion, minced
1 large carrot, diced into 1/4-inch pieces
2 cups thinly sliced trimmed creminis (stems removed before slicing)
3 cloves garlic, minced
1 cup kasha (whole or coarse)
1 egg
Salt and pepper
2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water
1/2 pound bowties, cooked according to package instructions

Steps:

  • Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

KASHA VEGETABLE CASSEROLE



Kasha Vegetable Casserole image

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/3-1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water
2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained
2 tablespoons margarine or 2 tablespoons butter
1 1/2 cups broccoli florets
1 large onion, chopped
1 cup summer squash (yellow) or 1 cup zucchini, diced
1 cup carrot, peeled, chopped (2 medium)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1 egg, slightly beaten
1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded

Steps:

  • In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
  • Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
  • In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.

KASHA PILAF



Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories     grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
  • Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA



Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

KASHA WITH VEGETABLES



Kasha with Vegetables image

Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

Provided by Rita1652

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 ounces dried mushrooms
1 cup toasted buckwheat groats (kasha)
1 large carrot, sliced
1 medium onion, coarsely chopped
salt or natural soy sauce

Steps:

  • Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
  • Drain, saving the soaking water, and slice, discarding any tough portions.
  • Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
  • Cover and simmer until water is absorbed.
  • Add salt or natural soy sauce to taste.

KASHA WITH BROWNED ONIONS AND WALNUTS



Kasha with Browned Onions and Walnuts image

Categories     Herb     Nut     Onion     Side     Quick & Easy     Walnut     Fall     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 11

1 cup coarse kasha (roasted buckwheat groats)
1 large egg, lightly beaten
2 cups boiling-hot water
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup walnuts (3 oz), coarsely chopped
1 1/2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 teaspoons fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Stir together kasha and egg until coated well, then cook in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes. Add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes. Remove from heat and let stand, covered, 10 minutes.
  • While kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes. Transfer nuts to a plate, then add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides. Add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
  • Stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Tips:

  • Soak the kasha before cooking: Soaking the kasha for at least 30 minutes before cooking will help to reduce the cooking time and improve the texture.
  • Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables that you like.
  • Don't overcook the kasha: Kasha is best when it is cooked until it is tender but still has a slight bite to it. Overcooking will make it mushy.
  • Serve kasha with your favorite toppings: Kasha is a versatile dish that can be served with a variety of toppings. Some popular options include sautéed mushrooms, onions, hard-boiled eggs, or cheese.

Conclusion:

Kasha with vegetables is a hearty, healthy, and delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy dinner idea, give kasha with vegetables a try.

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