Kasha Recipe - Allrecipes.com
Kasha Recipe
  • READY IN 30 mins

Kasha

Recipe by  

"A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy."

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  2. Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

This was delicious. For those not familiar with bulgur, it's very similar to rice and can be cooked in the same way. Like rice, you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water, 2 beef boullion cubes, 1 onion bullion cube and 1 cup bulgur and it turned out perfectly, not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli, a salad which uses fresh finely chopped veggies). I, however, used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy, omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt, celery salt, Adobo, cayenne pepper, black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious!

 
Most Helpful Critical Review
Dec 20, 2005

While this had the right ingredients, it lacked the spices and the bulgur was still in quite a bit of liquid (which I tried to drain) and the meat mixture had too much liquid from the liquid that comes with the dice tomatoes (which the recipe didn't say to pour off). I tried fixing the taste later with some black pepper and more cayenne pepper and that helped a little but still only improved this to a three star recipe.

 
Feb 08, 2011

Very filling! A bit bland... I didn't have beef broth or tomato, so added a can of diced tomatoes, water, and a beef bullion cube. The broth would have made it tastier.

 
Feb 15, 2005

This is definitely a different taste than I am accustomed to, but it was wonderful. It's a really welcome change from our normal routine. I also added some paprika to give it some more kick. I actually attempted this recipe with my mother-in-law.... and if she gives it the green light... it must be good!! Thanks. In the recipe box it goes!!

 
Jul 06, 2010

This dish doesn't have eye appeal and it doesn't have any real seasonings added, but don't let that fool you. It really has quite a bit of flavor.

 
Jan 25, 2010

I'm giving it 5 stars because it's really good! Easy to make, too, because I used green onions and celery that I had previously chopped and dehydrated. The only change was that I used chipotle pepper because it's the only hot pepper I had. I made it a second time, using some leftover cooked rice 1 beef bouillon cube and the small amount of liquid I had drained from the diced tomatoes. (I didn't add the 2 cups beef broth because the rice was already cooked) Still really good. This recipe is not only delicious, but versatile!

 
Aug 24, 2004

This was great! And easy enough for a college kid to make... a nice change from ramen noodles haha. I used this recipe for a group meeting night and it went over really well, i added a little more pepper b/c im a big fan of spicy foods, and it didnt overpower the overall outcome.

 
Oct 06, 2009

Oh MY GOODNESS! What a pleasant surprise of tremendous flavor! My hubby and I are always looking for a new healthy dish and we both loved it. I did not have any bulger cracked wheat on hand, but I did have some whole wheat in our food storage. I took one cup of whole wheat, and 2 C water and just blended it in the blender for 2-3 min and it made the perfect cracked wheat texture. Just pour from blender to stovetop, add some beef bullion and it is enough water to cook the wheat perfectly. The other adjustment I made was to use 1 can diced tomatoes with green chilies (Drain well) instead of fresh. Delightful!

 

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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