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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Kasha looks like a grain and tastes like a grain, but it’s not. Kasha is toasted buckwheat groats and is a grass, related to rhubarb. Kasha has to be mixed with egg to keep the grains separate while cooking. We substitute an egg white for a whole egg, cutting a little fat and the cholesterol from the dish.