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You are here: Tastes of Russia> Kasha with Spicy Maple Pecans


Kasha with Spicy Maple Pecans
Makes 6 servings
Kasha, which is toasted buckwheat groats, has a delicious nutty aroma and flavor. The kasha is coated with egg white before cooking in order to prevent it from lumping once the liquid is added. You can use this recipe to prepare other grains, such as brown rice or pearl barley. Simply omit the first step of sautéing them in the egg white. Serve this dish with roasted chicken or turkey, or broiled bluefish or marlin.
© Culinary Institute of America

Ingredients		Amounts
Large Egg White, Lightly Beaten		1 ea.
Kasha		3/4 cup
Chicken Broth or Water		1 1/2 cups
Unsalted Butter		1 tsp
Salt		1/4 tsp
Chopped Toasted Pecans		1/4 cup
Maple Syrup		2 Tbsp
Ground Cayenne Pepper		1 pinch

Method
1. Combine the egg white and kasha in a saucepan and cook over low heat, stirring constantly, until the kasha is evenly coated and the egg white is dry, about 2 minutes. 2. Add the broth, butter, and salt to the kasha and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the liquid is absorbed, about 15 minutes. Remove from the heat, keep covered, and allow the kasha to steam for about 5 minutes. 3. While the kasha steams, put the pecans, maple syrup, and cayenne in a small skillet. Cook over low heat, stirring, until the pecans are well coated and the maple syrup has reduced to a very thick consistency, about 3 minutes. 4. Remove the lid from the kasha and fluff gently with 2 forks to remove any lumps. Scatter the spiced pecans over the kasha and serve.