How to Cook Kimberly’s Kasha
Truth be told, I was a vegetarian for 3 yrs during college. That’s why I have a bunch of vegetarian recipes. Here is a breakfast recipe I specifically created for my hubby in college so that I could include as much protein and as little fat as possible in his diet. After all, we were athletes! ~ Kimberly Edwards 😀
According to Wikipedia, it is one of the oldest known meals in Eastern European Cuisine, meaning it is at least 1000 yrs old!
Serve With: Fresh Fruit
Prep Time: 2 min
Cook Time: 15-20 min
Yield: 3-4 servings
1. In a medium-sized pot, combine water, kasha, salt and raisins.
2. Bring to a boil, and then down to a low simmer. This mixture will take about 15-20 min to cook.
3. When you are in the final stages of cooking (when there is only a little bit of liquid left), add the brown sugar and cinnamon.
4. When kasha is soft to eat and there is hardly any liquid left, add the milk and cook until desired texture is reached.
Extremely healthy for you. It is low fat, very hearty, and vegetarian.
…I haven’t made this in about 2 yrs, but when Kenney found out I was making it this morning, he was pretty happy.
My mother had never had this before either, and tried it today. She said that she liked it, but I rather think it is somewhat of an acquired taste.
I truly hope you enjoyed this installment of Cooking With Kimberly.
Let me know if you like the nutrition charts! I think they are so neat!
Kimberly Edwards 😀
1. http://en.wikipedia.org/wiki/Kasha, 2007.
2. “Nutritional data and images courtesy of www.NutritionData.com.”, 2007.
P.S. I like to use organic kasha, so I tried to find you a great deal on organic kasha online. Check it out here:
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