Kasha Vegetable Casserole Recipes

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

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"

BUCKWHEAT KASHA RECIPE WITH MUSHROOMS AND ONIONS

Web Apr 13, 2015 Instructions. Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and …
From babaganosh.org
4.4/5 (25)
Total Time 20 mins
Category Dinner, Side Dish
Calories 294 per serving

Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Saute for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and saute for 5 minutes, or until the mushrooms start to sweat in the skillet.
When the mushrooms start releasing juices, add the frozen (or fresh) peas, and saute for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

Kasha Vegetable Casserole Recipes

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

KASHA WITH VEGETABLES

More about "kasha vegetable casserole recipes"

BUCKWHEAT KASHA RECIPE WITH MUSHROOMS AND ONIONS

KASHA WITH VEGETABLES - DR. WEIL'S HEALTHY KITCHEN

KASHA AND ZUCCHINI CASSEROLE — THE BIRKETT MILLS

KASHA MUSHROOM CASSEROLE | RECIPES - KOSHER.COM

HOW TO COOK BUCKWHEAT KASHA - NATASHA'S KITCHEN

ROASTED BUCKWHEAT WITH VEGETABLES – VEGAN KASHA …

RECIPESOURCE: KASHA WITH MUSHROOMS

KASHA VEGETABLE CASSEROLE – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …

SQUASH CASSEROLE - THE COUNTRY COOK

KASHA AND VEGETABLE CASSEROLE RECIPE | EAT YOUR BOOKS

ROASTED BUCKWHEAT WITH MUSHROOMS – POLISH KASHA

10 BEST BUCKWHEAT KASHA RECIPES | YUMMLY

ASTRAY RECIPES: KASHA CASSEROLE

KASHA CASSEROLE WITH ROOT VEGETABLES AND MUSHROOMS RECIPE - EAT …

KASHA WITH VEGETABLES - THE DAILY MEAL

20 BEST BELL PEPPER RECIPES - WHAT TO MAKE WITH BELL PEPPERS

KASHA CASSEROLE - BIGOVEN

STEP ASIDE, TOFURKEY: KASHA MUSHROOM CHEESE CASSEROLE …

HOW TO MAKE A DUMP & BAKE CASSEROLE WITHOUT A RECIPE

KASHA AND ZUCCHINI CASSEROLE – VEGALICIOUS RECIPES

You'll also love

Related Search