It turns out onions and butter both dramatically improve and modify the flavor.
Oh god yes. That plus salt and pepper == heaven.
Okay, so.
Kasha comes in two basic form factors: whole and granulated. Cooked granulated kasha basically turns into something with the consistency of mashed potatoes. Boiled whole kasha turns into the consistency of mashed potatoes with a lot of granular texture. If you do the egg thing before boiling, you get a pot full of cooked individual grains, with a consistency not unlike rice.
If you're willing to do the egg thing with whole kasha, you are on track to bring kasha into its highest form, kasha varnishkes. Kasha with bowtie egg noodles. Does not work without the egg preparation.
Now, you're vegetarian, yes? Most of my approaches to kasha are very carnivorous, so I'm maybe not the best help. But the classic stuffing mix of carrots-celery-mushrooms-onions is probably also nice. I wonder if there's something agreeably complementary with portabella mushrooms, since they are often meatily umami.
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Oh god yes. That plus salt and pepper == heaven.
Okay, so.
Kasha comes in two basic form factors: whole and granulated. Cooked granulated kasha basically turns into something with the consistency of mashed potatoes. Boiled whole kasha turns into the consistency of mashed potatoes with a lot of granular texture. If you do the egg thing before boiling, you get a pot full of cooked individual grains, with a consistency not unlike rice.
If you're willing to do the egg thing with whole kasha, you are on track to bring kasha into its highest form, kasha varnishkes. Kasha with bowtie egg noodles. Does not work without the egg preparation.
Now, you're vegetarian, yes? Most of my approaches to kasha are very carnivorous, so I'm maybe not the best help. But the classic stuffing mix of carrots-celery-mushrooms-onions is probably also nice. I wonder if there's something agreeably complementary with portabella mushrooms, since they are often meatily umami.