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Produce => Recipes => Topic started by: Hector on June 05, 2017, 19:52:25
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Vinlander mentioned these in another thread...I hadnt ever heard of them but they sound good....anyone want to share how they use them?
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Actually, I've never toasted my own as it's readily available at all Polish shops at a reasonable price (lower than any internet source I can find). Home toasted might be even better...
Incidentally the internet is confused about whether kasha is toasted or un-toasted groats, but my box says:
"kasza
gryczana
prazona".
£1.89 for 400g (bought some months ago - my wife prefers any rice, not just Basmati).
I'll add one more thing to the list I like much less than kasza - I would rank quinoa only slightly above couscous.
Cheers.
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There is a Polish grocery in our town, I will try this.
Thank you
Ps is it a rice sub....did I see someone mention using like porridge
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I do use it as a rice sub - and it works well.
However I prefer to use it to substitute in recipes written for things I'm not keen on - as a change from using rice for the same purpose. Very good in a tuna salad etc.
I've just remembered another unpleasant stodge - that pasta that looks like rice - it's OK in a stew, (but for that I prefer pearl barley) - in every other recipe kasha wins hands down.
That's why I've never tried using it as porridge - I love oats too much. I much prefer oats uncooked anyway - with raisins, walnuts and cold milk - a sort of muesli all-stars. I've even used reddybrek rubbish the same way when there was no alternative (why do people heat it? - grey lumpy wallpaper paste - even worse than pot noodle).
Sometimes I use a teaspoon of dry oats to absorb the leftover oil in a can of tuna - a bonus course (especially with a bit of peanut butter stirred in).
Cheers.