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kasha-with-vegetables

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Comments: 1
 

Recipe

Kasha, also called buckwheat groats, is a healthy and delicious whole grain cereal that can be prepared in a manner similar to risotto to make a hearty vegetarian main course.

Yield : Makes 4–6 servings
Prep Time :
Cooking Time : 40 mins

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 portobello mushrooms, sliced
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup kasha (buckwheat groats)
  • ½ cup dry white wine
  • About 4¼ cups hot vegetable stock or water
  • 1 beet, cooked until tender, chopped
  • 2 oz (55g) rindless goat cheese, crumbled
  • 2 tbsp chopped parsley

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery, and garlic, and cook, stirring often, for 8–10 minutes, or until lightly browned. Add the kasha and cook, stirring often, for 2–3 minutes more. Add the wine and stir until it has been absorbed.

2. Stir in ½ cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until the stock is absorbed. Stir in another ½ cup of stock and repeat. Continue cooking and adding more stock for about 20 minutes, or until the kasha is tender but still a bit chewy.

3. Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with cheese and parsley. Serve hot.

Notes


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

201kcal (10%)
829mg (35%)
21g
3g
10g (16%)
0g
3g (13%)
6g
2g
4mg (1%)
4g
5g
37mg
350mg
132mcg RAE (4%)
5mg (9%)
42mg (4%)
1mg (7%)
 

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  • timbk86

    01.15.13 Flag comment

    We made this recipe this evening and it was delicious. The serving was really only enough for two medium sized main courses, but that was fine because there were only two of us eating. We left out the celery, mushrooms, and parsley because we didn't have them but it was still lovely.

 

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