It’s been a while since I cooked kasha.  It’s virtually always in the cabinet, but gets overlooked.  It’s the box that I move out of the way to get to whatever is behind it…  Tonight I brought it out!

The most interesting thing about kasha – other than the fact that it’s been around for a thousand years – is that it is coated in egg and then cooked in a dry pan for three or four minutes until it has dried and the grains have separated.  Then, the liquid is added and it is cooked as is rice.

It can be made into any number of pilafs or other dishes.  Tonight I made it very basic – broth and a pat of butter, S&P.

Chicken cooked with portobello mushrooms and marsala.  Floured chicken, browned in a bit of olive oil, add mushrooms, a good splash of marsala, a small splash of chicken broth, herbs d’Provence, and a pinch of salt and pepper.  Cover pan, lower heat, cook another 10 minutes, or so…

And cubed zucchini and yellow squash.  Quick, easy, 20 minute dinner.

Problem is…  there’s no dessert.

I’m going to have to work on that.