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    ISR: Kasha Pilaf


    Source of Recipe


    "Middle Eastern Cookery", by Eva Zane

    Recipe Introduction


    This pilaf is delicious on its own or used as a stuffing for chicken (see separate Kasha-Stuffed Chicken recipe).

    * Exported from MasterCook *

    Kasha Pilaf

    Recipe By : Eva Zane
    Serving Size : 0 Preparation Time :0:00
    Categories : Grains, Israeli

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups whole kasha (buckwheat groats)
    1 egg -- lightly beaten
    6 tablespoons rendered chicken or goose fat
    1 onion -- chopped
    4 cups hot chicken broth
    4 tablespoons butter -- softened
    salt and pepper -- to taste

    In heavy skillet, gently brown kasha. Add egg and stir until grains are separated.

    In separate skillet, brown onion in chicken or goose fat. Add to kasha with the hot chicken broth. Stir well, cover and simmer about 25 minutes. Kasha should be tender and broth and fat absorbed. Toss with fork to keep grains separated, adding the softened butter.

    Adjust seasonings with salt and pepper to taste. Mound on large heated serving platter.

    Remove chicken to heated platter and turn out kasha molds around chicken. Garnish with cherry tomatoes. Serve pan juices separately.

    Makes 6 to 8 servings.


    Cuisine:
    "Israeli"

    Source:
    "Middle Eastern Cookery"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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