Ingredients with Measurements:
- 1 cup kasha (buckwheat groats)
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Saucepan
- Skillet
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, bring the water and salt to a boil. Add the kasha, reduce the heat to low, and simmer for 20 minutes or until the kasha is tender and the water is absorbed.
3. In a skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
4. Add the flour to the skillet and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens.
5. Add the shredded cheese to the skillet and stir until melted.
6. Add the cooked kasha to the skillet and stir until well combined.
7. Pour the kasha and cheese mixture into the pie dish.
8. Sprinkle the breadcrumbs over the top of the kasha and cheese mixture.
9. Bake for 25-30 minutes or until the breadcrumbs are golden brown and the filling is hot and bubbly.
10. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 5g
Protein: 19g
Substitutions for ingredients:
- Kasha: Quinoa, brown rice, or barley can be substituted for kasha.
- Cheese: Any type of shredded cheese can be used in place of cheddar cheese.
- Breadcrumbs: Panko breadcrumbs or crushed crackers can be used instead of regular breadcrumbs.
Variations:
- Add cooked vegetables such as broccoli or spinach to the kasha and cheese mixture.
- Use a different type of cheese such as Gouda or Swiss.
- Top the pie with sliced tomatoes before adding the breadcrumbs.
Tips and tricks:
- Make sure to cook the kasha until it is tender and the water is absorbed.
- Use a whisk to ensure the cheese sauce is smooth and creamy.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives can be used as a garnish.
Pairings:
Serve the kasha and cheese pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Grilled asparagus with lemon and garlic
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the breadcrumbs are not browning, place the pie under the broiler for a few minutes.
Food safety advice:
Make sure to cook the kasha and cheese pie to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kasha is a traditional Eastern European dish made from buckwheat groats. It is often served as a side dish or used as a filling for savory dishes.
Flavor profiles:
The kasha and cheese pie has a nutty and slightly earthy flavor from the buckwheat groats, which is balanced by the creamy and cheesy filling.
Serving suggestions:
Serve the kasha and cheese pie as a main dish for lunch or dinner.
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Region: Eastern European