Kasha with Vegetables
Editor's Note: Vegetarians and vegans can look forward to this kasha dish, similar to risotto, for a delicious main course at your next family dinner or get-together. For those unfamiliar with kasha, it's basically a type of grain that, when cooked, gives you the fiber you have been craving, while filling you up and leaving you satisfied -- similar to porridge.
You also will get your full allotment of vegetables including onions, carrots and mushrooms. Goat cheese is an added bonus. White wine added in will give it a sweetness and help finish off a vegetarian delight that will not disappoint each time you prepare it.
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.
Cooking Time40 min
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseMain Course, Side Dish
Dietary ConsiderationHealthy, Kosher, Vegetarian
Taste and TextureCheesy, Chewy, Nutty, Savory
- 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
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.
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.
Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with cheese and parsley. Serve hot.
2008 Dorling Kindersley