kasha (buckwheat groats) makes a really good pilaf. first you saute the kasha with a beaten egg (i dont see why you couldnt use egg substitute or egg white if so inclined), or even skip the egg- you just have to sort of toast/saute the kasha a little bit til you can smell it all toasty. it is very earthy tasting- goes well with onions, mushrooms, etc. i think if i were making some today i would saute some onions til brownish, add kasha and saute til the kasha seems dry/smells toasty, then add some broth and cook for a pilaf. serve with roasted meats or veggies. i might go buy some today!
|