Skip to main content
Epicurious
Cookbooks

Kasha

Recipe information

  • Yield

    serves 3 or 4. serving size: 2 tablespoons.

Ingredients

1 egg, beaten
1 cup kasha
1 teaspoon salt
1/4 cup vegetable shortening

Preparation

  1. Step 1

    Combine the egg, kasha, and salt in a bowl, mixing thoroughly.

    Step 2

    Melt the shortening in a large skillet. Stir in the kasha mixture and 2 cups water. Bring to a boil, then quickly reduce the heat to low.

    Step 3

    Cook, tightly covered, over low heat for about 30 minutes or until the grains are soft.

    Step 4

    Serve as you would rice or vegetables, or in soups, or with gravy.

Great Food, All Day Long
TagsBuckwheatFlourSideDinnerDairy FreeNut FreeVegetarianGluten FreeEasy5 Ingredients or FewerQuickCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.