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Kasha With Onion Relish |
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Serves: 4 Print this RecipeThe Vidalia onion folks of Vidalia, Georgia, spend lots of time and money making sure that you buy their onions. One of the best ways they have come up with is manufacturing a sweet and tangy saffron-hued relish sold under the Vidalia label. It is a great way to flavor a hearty grain like buckwheat. 1 egg, any size 1 cup kasha 2 cups chicken broth Salt and ground black pepper to taste 1/2 cup Roasted Caramelized Onions, homemade or Vidalia onion relish 1/4 cup chopped Italian (flat-leaf) parsley Beat the egg in a small bowl; add the kasha and mix until coated. Heat a large, nonstick skillet over medium heat; add the kasha mixture and stir until it separates into individual grains. Add the broth, salt, and pepper, cover, and reduce the heat to a simmer; simmer until the kasha is fluffy, about 10 minutes. Stir in the relish and parsley and heat through, about 1 minute, before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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