I found a box of Kasha in the pantry alongside the other grains when I was rummaging through the pantry on Friday. I’d purchased this a while back and tried a recipe…and didn’t like it at all!
But I thought I’d give it another chance. You know…let it redeem itself!
+There was a recipe on the back of the box for a Kasha Chili. But I wanted to add some protein for my men!
I made a standard chili (using tomato sauce instead of diced tomatoes because I’m all out…but not for long…as the Mega Event sale this week has them on sale and there’s a great coupon matchup! So I’ll be restocking next week!) using ground turkey, kidney beans and Kasha, along with tomato sauce and spices.
So this is Kasha.
Kasha is roasted buckwheat kernels. It is the cereal of choice in some eastern European countries…seems it would be similar to steel cut oatmeal. Despite the fact that the word “wheat” appears in “buckwheat”, kasha and buckwheat are gluten-free.
We have just enough to make more kasha in the box to make this again. And we certainly will!
The Kasha redeemed itself with this chili!
Kasha Turkey Chili
Ingredients
- 1 lb ground turkey
- 4 garlic cloves, crushed
- 15 oz red kidney beans, drained
- 15 oz tomato sauce
- 1 cup Kasha kernels
- 2 cups homemade chicken broth
- 2 Tbsp chili powder
- Salt and pepper
- green beans
Instructions
- In a large saucepan, brown the ground turkey with the crushed garlic. Once browned, add the kidney beans, tomato sauce, Kasha and chicken broth. Stir together and bring to boiling. (if I had had diced tomatoes, I would have used 1 15 oz can diced tomatoes with their juices and 1 8 oz can tomato sauce.)
- Reduce heat and add the chili powder and salt and pepper. Let simmer for 15-20 minutes.
- Heat up the green beans.
- Serve Turkey Kasha Chili with green beans, or other veggie side dish.
Ambimom says
Kasha is best eaten as Kasha Varniskhas; a traditional Jewish comfort food. You prepare the kasha in the same way you do pilaf; but first you caramelize 4 or 5 large onions until they are dark, rich brown. In the old days this was done in chicken fat, but nowadays olive oil is just fine. Once the onions are done, set aside and in a large dry pan, toast the kasha in one beaten egg for a minute or two until there is no more liquid. Then add chicken stock (a box of chicken stock to a box of kasha), cover on a low flame until all the liquid is absorbed. In another pot, bring to a boil a box of farfalle (but I use whole wheat rotini instead). Mix the onions, farfalle and kasha. This is the way to eat kasha. It can be a breakfast food, side dish, or dinner.
The Prudent Homemaker says
Yum!
angie says
sounds like a healthy recipe with lots of great kick
Brandis says
Is Kasha different than regular buckwheat? Perhaps I should give it another go. I don’t really like the kind of tangy taste it has.
I do love buckwheat pancakes, though:)
The Prudent Homemaker says
I did not know that about buckwheat. Good to know!
[email protected] Balance Sheet says
I have not ever heard of Kasha. I will have to give it a try.
THanks for the linkup.
gina lang says
this sounds like a good way to stretch ground meat in dishes such as chili, sloppy joes, taco etc. does anyone have another grain suggestion to stretch meat?
Crystal (Canada) says
I recently purchased Kasha and tried making the above (1st comment) recipe. I did not like it at all 🙁 I am so glad to have found this recipe and I will be giving Kasha another try…..hopefully, this appeals to our family. Thanks. 🙂
Crystal