Farmers Market Kasha Pilaf

I love living in California because the summer food season starts so much sooner. Some of my favorites are now back in season at the local farmers markets including zucchinis and heirloom tomatoes. This recipe is a variation on a Kasha pilaf that we make about once a week. It's actually one of Jacob's signature dishes, so I'll let him handle the directions.

It's all yours Jacob...

Kasha, as far as us Americans are concerned, is whole buckwheat. It's a whole food that's a good source of protien, and works very well as a base for savory dishes. We cook it up as a pilaf and add whatever is on hand to fill out the meal.

The Kasha pilaf base

1 c. dry kasha

1 egg

2 c. water or chicken broth (broth tastes much better!)

2 tbs butter (you can skip this if using fatty chicken broth)

1 tbs oil

salt and pepper (to taste)

1. Combine broth, butter, oil, salt and pepper in a sauce pan, and heat to a boil.
2. While heating liquid, preheat large skillet to medium/high.
3. Pour kasha into a bowl and beat an egg into the grains. One egg should be enough to coat everything lightly.
4. Once skillet is hot, dump the egg/kasha mixture in and spread it out. Let things sizzle. Once the egg cooks, the grains should start to separate with some prodding. Break them up and pour in the hot liquid. Immediately cover the mix and let it sit for five minutes.
5. Have fun adding additional ingredients!

What next? It doesn't really matter. I don't think we've made a bad batch! Here is one of our favorite variations.

"Italian" Kasha

2 Large Tomatoes, diced roughly

1 c. diced leftover chicken (we roast one nearly every sunday)

3 cloves minced garlic

5-6 brown mushrooms, sliced

2 Zucchini, sliced