Friday, February 22, 2008

Recipe: Kasha and Veggies

Kasha is toasted buckwheat groats (which are just buckwheat kernels stripped of their outer coating and cracked into smaller pieces). In Eastern European countries, the term ''kasha'' is more generically used to refer to a sort of porridge (either sweet or savoury) that can be made from oats, buckwheat, rye or wheat.

If you can't find kasha at the supermarket or health food store (which is where I usually get it), you can substitute regular buckwheat groats, which have a more bitter taste. You can even toast up regular (dry) buckwheat groats in some oil in a pan until they've browned a little. Toasted groats aren't as bitter as the regular groats and have a bit of a distinctive nutty taste.

Here's another favourite recipe of mine, adapted from The Cookbook for People Who Love Animals, which I hope to track down soon.

Kasha and Veggies

Step 1:
2 cups kasha
4 cups water

Boil water and cook kasha for 15-20 minutes.

Step 2:
2 Tbs oil
5 onions, diced
2 large carrots, diced
2 celery stalks, diced
3-4 garlic cloves, minced
1/2 cup tamari
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp salt
1/8 tsp cayenne
3 Tbs tahini

Heat the oil and sauté the veggies for around 6-7 minutes (until tender), then add the cooked kasha, seasonings and tahini and cook an additional 8-10 minutes.

I usually serve it up with steamed greens tossed with a bit of balsamic vinegar, virgin olive oil and crushed garlic, or sometimes with a tossed green salad.


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