Kasha Vegetable Casserole Recipes

KASHA CALIENTE

It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer's father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. "It was a magical omen," Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer's parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table.

Provided by Tara Parker-Pope

Categories main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 21

Kasha Caliente image

Steps:

In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 796 milligrams, Sugar 10 grams, TransFat 1 gram

Ingredients

2 cups vegetable broth
1 cup kasha
3 eggs, lightly beaten
4 tablespoons butter
2 large sweet onions, chopped
4 large cloves of garlic, chopped
12 ounce package frozen vegetable crumbles, MorningStar Farms brand, or similar
2 large scallions, chopped
16 oz. can of Mexicorn, drained
16 oz. can fire roasted tomatoes, drained
16 oz. can chili hot kidney beans, drained
Juice and zest of 1 lime
1 cup roasted salted pumpkin seeds
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon roasted dry cumin
1 teaspoon dry cilantro leaves
2 teaspoons garlic salt
1 tablespoon dry Italian seasoning
1 cup chile lime garlic tomatillo salsa
2 cups Italian style shredded cheese blend

KASHA

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories Main Dish Recipes Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Kasha image

Steps:

Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

Ingredients

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

KASHA VEGETABLE CASSEROLE

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

Kasha Vegetable Casserole image

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.

Ingredients

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

KASHA WILD MUSHROOM CASSEROLE

My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think).

Provided by fluffernutter

Categories Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Kasha Wild Mushroom Casserole image

Steps:

Soak the wild mushrooms in 2 cups hot water for 2 hours, then drain and reserve the water, putting it through a paper coffee filter and bringing it to a boil in a saucepan; let simmer.
Melt 2 tablespoons of the butter in an ovenproof and saute the kasha for 3 to 4 minutes, then add the mushroom liquid and salt, reduce the heat, and cook, covered, until liquid is absored, about 20 minutes.
While kasha cooks, in another suacepan melt 4 tablespoons the butter and saute the onions and fresh and wild mushrooms until nicely browned, 15-20 minutes; stir the mixture into the kasha.
Blend together the sour cream and stock and add to the kasha; mix well and dot the top of the casserole with the remaining 2 tablespoons butter and bake at 375 until lightly browned, 15-20 minutes.

Nutrition Facts : Calories 399.4, Fat 35.6, SaturatedFat 22.2, Cholesterol 86.3, Sodium 296, Carbohydrate 17.8, Fiber 2.6, Sugar 6.2, Protein 6.2

Ingredients

1 ounce dried wild mushrooms, rinsed
1/2 cup butter
1 cup dried kasha (buckwheat groats)
salt, to taste
2 large onions, chopped
10 ounces white button mushrooms, sliced
1 cup sour cream
1/2 cup chicken broth or 1/2 cup vegetable broth

KASHA

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

Kasha image

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

Ingredients

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

KASHA WITH VEGETABLES

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

Kasha with Vegetables image

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.

Ingredients

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

More about "kasha vegetable casserole recipes"

KASHA WITH BRASSICA VEGETABLES - JAMIE GELLER

Web Feb 6, 2015 1.Soak buckwheat and sunflower seeds: See above for soaking instructions (soak them separately). 2. In a large saucepan, …
From jamiegeller.com
Servings 8
Estimated Reading Time 2 mins
Category Lunch, Side Dish, Dinner
Total Time 55 mins

Soaking beans and grains: This step is optional, however, I highly recommend it. It makes beans and grains more digestible, it wakes up their dormant enzymes and helps eliminate most of the phytic acid they contain, allowing us to absorb better some of their fabulous nutrients. Lastly, soaking makes beans less heavy on the digestive tract. 1.Soak buckwheat and sunflower seeds: See above for soaking instructions (soak them separately).
2. In a large saucepan, combine buckwheat with 4 cups of water and bring to a boil. Reduce heat to low and cook covered, 15 minutes. Turn off the heat and let stand 5 minutes.
4. Drizzle cauliflower and broccoli with 3 tablespoons olive oil and place in a parchment lined baking sheet. Season with salt and pepper and roast for about 15 minutes, or until browned spots appear and the smells calls you to check the oven! 5. Make the dressing by whisking the vinegar, mustard, honey and the remaining 1/4 oil. Season with salt and pepper, to taste. 6. Assembly: you can serve this dish hot or cold. Combine the kasha, roasted broccoli and cauliflower, and add half of the dressing. Add the kale and sunflower seeds and mix thoroughly, so the kale soaks in some of the dressing. Taste and add more dressing, as needed. 7. Sprinkle with pomegranate seeds and serve.

Kasha Vegetable Casserole Recipes

KASHA CALIENTE

KASHA

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

KASHA VEGETABLE CASSEROLE

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.

KASHA WILD MUSHROOM CASSEROLE

My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think).

KASHA

KASHA WITH VEGETABLES

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