This recipe for kasha with mandarin oranges and raisins is so versatile. It can be a side dish, stuffing for roasted meats like veal, chicken, duck, pork or turkey, as a cold salad with vinaigrette, or a main course with the addition of grilled chicken or salmon.
Kasha -- roasted buckwheat groats -- is a favorite among Russians, Poles and Ukrainians and other Eastern Europeans. It's a winner because of its high fiber content and low glycemic index.
Here's a larger picture of kasha with mandarin oranges.
Makes 6 servings of Kasha with Mandarin Oranges and Raisins
Kasha -- roasted buckwheat groats -- is a favorite among Russians, Poles and Ukrainians and other Eastern Europeans. It's a winner because of its high fiber content and low glycemic index.
Here's a larger picture of kasha with mandarin oranges.
Makes 6 servings of Kasha with Mandarin Oranges and Raisins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup uncooked kasha
- 1 large beaten egg
- 4 tablespoons (1/2 stick) butter or margarine
- 1 large chopped onion
- 2 ribs chopped celery
- 2 cups hot chicken or vegetable broth
- 1/4 cup golden raisins
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1 (16-ounce) can mandarin oranges, drained, liquid reserved
- Salt and pepper
Preparation:
- In a small bowl, combine kasha and egg, and set aside. In large skillet, saute onion and celery in butter until translucent and almost tender. Add the kasha-egg mixture and saute just until grains separate.
- Add raisins, ginger and mustard to broth and mix well. Raise the heat to medium-high and add the broth mixture to the skillet. Mix well, bringing to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until the kasha is tender and the liquid has evaporated. Remove from heat and let cool for 10 minutes.
- Add mandarin oranges to kasha mixture and adjust seasonings. Serve warm or cold. Use leftover mandarin orange juice to baste roasted meats or to make a vinaigrette.
