9/16/2008 6:43am, #21
- Join Date
- Oct 2005
- Porcupine/Hollywood, FL & Parmistan via Elbonia
- creonte on hiatus
Well, before pouring the kasha in, I boil the water with either chicken broth or asian chicken-flavored paste, chives, onion and garlic salt, some old bay, basil and a bit of olive oil and sesame seed oil. Then you pour the kasha in. It still not going to give it a full flavor, but it will give a good aroma.
Then, when I'm eating it, I put either some mayo or home-made yogurt mixed with pepper and lemon juice. This not counting whatever else I mix this with (chicken or beef usually.)
-- edit --
I do the same with couscous and brown rice (or any grain except red/black beans for that matter.) I never cook any grains with just plain water or simple brot.
As for kasha, I pour 1/2 more water than what you use to so that the kasha has more time to absorb the spices as it grows (and the water gets consumed/evaporated.)
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