Kasha with Red Onion, Sage and Currants

  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 6

Jerry Traunfeld enjoys using kasha—the toasted buckwheat groats that are a staple in Eastern European cooking (and the general term for all sorts of cooked grains). His trick is to mix the grains with egg whites before cooking them in a nonstick skillet. "It keeps the kasha from getting mushy," Traunfeld says. "I don't know why it works, but it does." Kasha is sold in a variety of grinds; Traunfeld likes the coarse Wolff's brand best (wolffskasha.com). Here, he flavors the nutty grains with sweet currants and earthy sage to make an excellent vegetarian side dish.

slideshow More Vegetarian Recipes

Ingredients

  1. 1 cup coarse kasha
  2. 2 egg whites
  3. 1/4 cup extra-virgin olive oil
  4. 2 medium red onions, cut into 1/4-inch wedges
  5. 1 tablespoon thinly sliced sage leaves
  6. 1 tablespoon kosher salt
  7. 2 cups hot water
  8. 1 tablespoon balsamic vinegar
  9. 1/4 cup dried currants
  1. In a nonstick skillet, mix the kasha with the egg whites. Set the skillet over moderate heat and cook, stirring constantly, until the kasha smells toasted and the grains are separate, about 5 minutes.
  2. In a saucepan, heat the oil until shimmering. Add the onions and cook over high heat until tender and browned in spots, 8 minutes. Add the sage and salt and cook for 30 seconds longer. Add the kasha, water and vinegar and bring to a simmer. Cover and cook over low heat until the water has been absorbed, 12 minutes. Add the currants, fluff the kasha with a fork and serve.

YOU MIGHT ALSO LIKE