28 kasha recipes

Peanut buttered grain skillet with kasha or brown rice, sauteed onions, soy sauce, and peanut butter blended into a savory, nutty side dish.

Kasha varnishkes is the classic Jewish comfort dish: toasted buckwheat groats coated with egg, simmered with caramelized onions and porcini mushrooms, then tossed with bowtie pasta.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

Savory buckwheat groats (kasha) cooked with shallots, garlic, mushrooms, and chicken broth, finished with toasted pine nuts. A nutty, wholesome whole grain side dish.

Moroccan Vegetable Stew with Roasted Buckwheat recipe

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Loaded with fruit, protein, grains and nuts. Yummy and chock full of nutrients. Grab n' go power bars.

Slow-baked caramelized peanuts coated in brown sugar, salt, and a thin egg white wash. A holiday gift candy with a crunchy, candied shell and deep molasses sweetness.

Hollywood Hash: a big-batch ground beef and bacon casserole with noodles, cream of mushroom soup, peas, mushrooms, and cubed cheese. Freezes perfectly and feeds a crowd.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.