Submitted by Andrea Schiff
After making aliyah over 12 years ago, I have finally begun to feel a bit more comfortable shopping for Pesach food. As an ashkenazic Jew, I grew up without kitniyot over Pesach. How strange was it for me to find chumus, techina, rice, etc. on the shelves in every Israeli supermarket over Pesach!!
And that’s when I noticed the kasha on the Pesach shelves. I always assumed that kasha was a grain, hence the name buckwheat. But I have been pleasantly surprised to find out that not only is it a plant but it is also very healthy.
I have wonderful memories of kasha varnishkes donning our dinner table very frequently. I guess that is why I thought that kasha was a grain or mezonot- because of the bowtie noodles in the varnishkes.
This recipe takes out the carbs and gluten to accommodate the special Shabbos guest that requests gluten-free food. It takes boring kasha to a whole new level of color and mixture of textures.
Coat a large skillet with cooking spray.
In a separate bowl, mix together the kasha and beaten egg, making sure to coat all the kernels. Pour into prepared skillet. (Make sure the skillet is not hot, otherwise the heat will cook the egg before giving it a chance to toast the kasha.)
Set the skillet over medium heat and allow the kasha to toast, making sure to mix the kasha every 2-3 minutes to prevent clumping and to make sure that each kernel is coated. Continue cooking and sporadically mixing for about 10 minutes.
In the meantime, bring the water, consommé, salt and pepper to a boil.
Once the kasha is toasted, pour the boiling water into the mixture. Mix well and bring to boil. Lower the flame to medium, cover pot, and allow to cook for about 10-12 minutes until all liquid is absorbed. Set aside to cool.
As the kasha is cooling, assemble the carrots, celery, avocado, pomegranate and red onion. Mix it into the kasha once the kasha is completely cooled off.
Add in oil, salt and pepper.
Garnish with celery leaves and pomegranate.