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Kasha with Brussels Sprouts

What you need: 

1 cup kasha (roasted buckwheat groats)
2 cups water
dash salt and pepper
1 teaspoon olive oil
1/2 onion, roughly chopped
4 Brussels sprouts, quartered
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon chana masala

What you do: 

1. Start by boiling the water; throw in the salt and pepper. While that's heating, toast the kasha in a pan over high heat for a couple minutes, until it starts browning, then transfer it to the boiling water.
2. Reduce the heat for the pot to low, cover it, and let sit for ~12 minutes as the liquid absorbed. In the still-hot pan, heat olive oil, then stir in the onion pieces and let them cook till they start turning black. They taste and smell so good when they're roasted like that!
3. Stir in the Brussels sprouts, mix them around a bit, and then add the chickpeas. While stirring, add the chana masala, 1/2 teaspoon at a time, and let it simmer.
4. Check on the kasha, making sure the water is absorbed. Heat can be turned off at this point. If outer leaves of Brussels sprouts are starting to blacken, turn heat off for pan. Et voila, there is your meal!
I tried kasha for the first time last night. The smell is a bit strange, as is the taste, but it tastes good when combined with other things! It gets a lot of flak for being nasty, but give it a chance, please?

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
4-5

SO HOW'D IT GO?

It can taste good, and it does taste good!

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I was recently given a packet of Kasha (complete with Russian writing!) but had no idea what to do with it so was pleased to be able to try this recipe. I got half way through and realised I didn't have chickpeas after all! I ended up making just kasha, onions and brussel sprouts with a generous amount of salt, pepper and a dollop of vegan butter stirred through. It was delicious. (Although I can see with the combo of kasha and brussel sprouts it may be hard sell!!) The kasha smelt and tasted a little like popcorn - so not nasty at all in my opinion. Apparently kasha is rich in iron, calcuim, niacin and protein and is a strengthening food good for lungs, bladder and kidney. Who knew! All that and it tastes good too. I'm looking foward to trying out different combos - I reckon it would be nice with raisins and pinenuts stirred through.

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I never tried buckwheat before last week, but I cooked some up out of curiousity, hearing that it was supposed to taste nasty. I actually liked it and ate it on its own as a side dish. I do not understand what people dont like about it! Am looking forward to trying it as an ingredient in dishes like this. And it doesnt take long to cook, either, which I always like!

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Yay for people attempting to like kasha! ive eaten in constantly since i was a kid so im not aware of these funny taste/smell reports ive heard.... however, ive always hated brussels sprouts, so now i will try to like them too :)

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