I found this recipe in an old Australian Jewish magazine from the 1800s and thought it looked good for 2011. Kasha is roasted seeds of the Buckwheat plant, which is not related to wheat, in fact it is not technically a grain at all. Kasha is gluten free and very nutritious. It has a unique flavor I have grown to love, and it was very popular with our ancestors. Try it for your Shabbos meal!
Chicken and Kasha Cholent
1 cup dry kasha (not cooked)
1 - 2 onions, chopped
1 cup celery, chopped
salt & pepper
In a 4-qt pot saute the onions and celery in the olive oil, then place chicken in the pot and steam for 35-45 minutes. Add kasha with enough water to cover kasha and steam another 20 minutes. Add water if keeping warm for Shabbos.
They didn't have slow cookers in Australia in the 1800s, but this looks like a perfect Crockpot meal to me... Just transfer the sauteed onions and celery to the Crockpot and then make the additions, allowing for longer cooking times. Cook on high, keep warm on low or warm setting.You will have a delicious, nutritious, gluten-free meal for the Sabbath Day!
And here's a good book to read about Australian Jews...
Click photo for link to book publisher to order and enjoy.