In a large, nonstick sauté pan, sauté the
onions in the white wine until translucent. Add the thyme, celery seeds,
sugar and cinnamon. Stir to combine well. Transfer to a medium bowl and
set aside.
In another bowl combine the kashe and the
egg white. Mix thoroughly to coat the kashe. Transfer the kashe to a
large nonstick sauté pan and toast it, stirring frequently, until the
grains are dry and light brown. Add the boiling water and onion mixture.
Reduce the heat, cover and simmer for 12-15 minutes. Serve warm.
Serves 6
For centuries kashe was considered peasant
food in Russia. While this recipe calls for buckwheat, a grain
indigenous to Russian, kashe can also be made from wheat, barley and
millet. Whatever grain is used, it is usually browned in a pan to
produce a nutty flavor.
