Thursday, April 23, 2009

Kasha and Italian Sausage Saute

This dish was something that I whipped up because I was bound and determined to eat some kasha. Kasha is the term for buckwheat grains before they've had their outer "germ" polished off to create buckwheat, and is often found in Yiddish and Eastern European cooking. It's full of healthy protein and carbohydrates, similar to barley, and most recipes call for sauteing it first or cooking it with egg, a technique which I never understood. So I just cook it a very simple way and then add it to something else. In this case, a quick sausage and vegetable saute.

Not only is this delicious, quick and easy to make, but it's a perfect 1-2 serving meal, something that I have always struggled to make. I often make this to bring to work for lunch or an easy dinner when I'm interested in something savory and filling. It's also one of those dishes that is great for using up leftover cooked grains like rice, barley or kasha. The vegetables can vary, in this picture I made it with fennel and some sliced apple, which gives it a little bit of sweetness which is so yummy!

Kasha and Italian Sausage Saute

1/2 cup kasha grains
1 1/2 cups water
1-2 tablespoons olive oil
1 Italian Sausage (sweet or spicy) diced
1/2 onion, chopped
1 fennel bulb, sliced thin
1 bunch greens, sliced fine
1/2 apple, cored, sliced thin
Salt and Pepper to taste

In a sauce pan bring water and kasha to a boil and cook until tender, about 10-15 minutes. Drain and set aside.

Over high heat cook sausage until almost done. Add olive oil and onion and cook another 4 minutes. Add fennel and apple and cook until tender, 5-7 minutes. Add greens and cook just enough to wilt. Mix in kasha and adjust for salt and pepper (most grains need salt). Enjoy!

Love and Hugs

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