← Back to Search Results
European, Jewish, Russian
Kasha with Vegetables

Photo by:
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: <Br>
Cooking time: 40 Mins<Br>

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?