Kasha Pilaf To Accompany Veal Shanks
From mystic_river1 15 years ago
- 20 minutes to make
- Serves 12
Rest those veal shanks on this perfect accompaniment. Can of course be used for many dishes. Published in the New York Times September 22, 2008. A Good Appetite: Tradition Remade for New Year
Ingredients
- 3 cups kasha shopping list
- 2 tablespoons olive or vegetable oil shopping list
- 1 large onion, chopped shopping list
- 6 cups chicken broth or water shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper. shopping list
How to make it
- In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
- Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring.
- Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes.
- Fluff with a fork before serving.
People Who Like This Dish 1
- victoriaregina USA, VA
- lor Toronto, Canada
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 4 people-
Wonderful recipe and we LOVE kasha! Of course you get "5" forks for this one ;)
lor
in Toronto loved it
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" It was excellent "