Kasha is one of the oldest Eastern European foods. For more than a thousand years, Russians, as well as other Eastern Europeans, have enjoyed kasha, or buckwheat groats, in a variety of ways.
Originally conceived as a food for ceremonial events such as weddings and celebratory feasts, kasha came to be a staple of the Russian diet.
Long before Americans began to incorporate whole grains into their diets, the Russians habitually enjoyed a plate of kasha as part of their meal.
Although there are many ways to enjoy kasha, I cannot promise you that your children will fall in love with it unless it is slowly introduced and – probably – heavily camouflaged by things they do like.
You can try this recipe from AboutKasha.com that sounds intriguing, or modify the recipe I created below.
Kasha with Tomatoes, Mushrooms, and Spinach
4 cloves garlic, minced
8 cherry tomatoes, quartered
1 medium onion, thinly sliced
1 c. spinach
1 c. white button mushrooms, thinly sliced
1 1/2 tbsp. olive oil
Salt and pepper, to taste
Prepare the kasha according to the directions on the box. In a sauce pot, add olive oil and turn heat to medium high. Add garlic, onion, and mushrooms. Saute until softened, about 4 minutes at medium high heat. Add tomatoes and cook for about 3 more minutes. Finally, add spinach, stir and cover. Remove from heat. After 3 more minutes, stir and add more salt and pepper to taste.
Serve over the kasha. Adjust seasonings, if necessary.
