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Kasha Strudel

A unique way to use this hearty grain. Wrapped in flaky phyllo pastry, dotted with sauteed vegetables, this strudel makes a great side dish or light main course. Warming and strengthening, relaxing and vitalizing, this delicious grain pastry is a splendid, cool weather dish. 

Ingredients
1/2 cup toasted buckwheat groats (kasha), rinsed well and drained
1 cup spring or filtered water
soy sauce
extra virgin olive oil
several slices fresh ginger, thin matchstick pieces
1 sweet onion, diced
2 cups diced kale
3 sheets phyllo pastry, thawed in the refrigerator overnight
whole wheat bread crumbs


Directions 
Cover and reduce heat to low. Simmer until buckwheat has absorbed cooking liquid, about 20 minutes. Transfer to a mixing bowl and set aside. Heat a small amount of oil in a skillet and saute ginger and onions, with a splash of soy sauce, for 1-2 minutes, until onions are limp. Stir in kale, season lightly with soy sauce and saute until kale wilts, but is still bright green. Immediately mix sauteed vegetables into cooked kasha; set aside.

Preheat oven to 375o. Line a baking sheet with parchment paper. Remember to thaw phyllo in the refrigerator for 6-8 hours so that it thaws evenly. Lay one sheet phyllo on a dry, flat surface. Brush lightly with olive oil and sprinkle with bread crumbs. Top with another sheet phyllo, brush lightly with oil and sprinkle with bread crumbs. Place last sheet of pastry on top ad brush lightly with oil. Spoon kasha filling along the short side of the dough, closest to you. Roll, jelly-roll-style, turning the outer edges over the filling to seal the ends, forming a filled cylinder. Carefully transfer strudel to lined baking sheet. With a sharp knife, make deep slits along the strudel, marking the slices. Gently brush the top and sides of the strudel with oil and bake for 30-35 minutes, until the pastry is golden brown and crispy. Allow to cool about 10 minutes before slicing and serving. Serve immediately--the longer phyllo dough sits, the soggier it gets. 

Makes 6-8 servings.


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