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1
Chop the onion.
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2
Core, seed, and chop the bell peppers.
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3
Mince the garlic.
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4
Rinse, stem, and thinly slice the mushroom caps (reserve stems for soup).
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5
Heat the olive oil in a medium-size heavy saucepan over medium heat.
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6
Add the onion and bell pepper; stir-fry for a minute just to get them going.
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7
Cover the pan and simmer over medium heat until the onion and pepper are tender, 8 to 10 minutes.
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8
Meanwhile, in a large saucepan, mix the buckwheat with the egg (or egg whites if you are on a no-cholesterol diet) with clean hands until each grain is coated.
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9
If the grains clump together, break them up with your fingers.
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10
When the onion and pepper are soft, add the garlic and mushrooms and saute for 30 seconds.
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11
Cover and simmer for 5 minutes over medium heat, then add the caraway seeds and broth.
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12
Bring to a boil over medium heat.
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13
Place the pan with the kasha over medium-high heat.
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14
With a wooden spoon, flatten, stir, and chop the egg-coated kasha until the egg has dried and the kernels are hot and mostly separate, 3 to 4 minutes.
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15
Averting your face to avoid any splattering liquid, gently ladle the boiling liquid, mushrooms, and other solids into the kasha.
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16
Bring the liquid back to a simmer, cover the pan tightly, and simmer until tender, about 10 minutes.
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17
Meanwhile cut the ham into 1/2-inch cubes and mince the dill for garnish, if using.
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18
Remove the kasha from the heat, stir in the ham, and let the dish stand covered for 10 minutes to heat the ham through without toughening it.
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19
Season the dish well with salt and pepper.
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20
Top with sour cream and sprinkle with dill.
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21
Variation
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22
For a spicier version: Substitute 3/4 pound chorizo for the ham.
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23
Thinly slice the chorizo and saute in a small skillet until somewhat crisp, 3 to 4 minutes.
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24
After the kasha is cooked, fold in the chorizo when you would have the ham.
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25
This is wonderful with sour cream.
