| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pilaf, Side dishes, 1 kasha rec, 2 sample, Lowfat |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chopped onions |
| 1 |
c |
Diced celery |
| 4 |
|
Cloves garlic; minced |
| 1 |
tb |
Canola oil |
| 1 |
c |
Kasha; (roasted buckwheat groats) |
| 1 1/3 |
c |
Water |
| 1 |
c |
Carrots; peeled and diced |
| 2 |
c |
Sliced mushrooms |
| 1/4 |
c |
Dry red wine |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Dill weed |
|
|
Ground black pepper |
|
|
Dill or parsley; garnish |
|
|
Fresh tomato; wedges |
INSTRUCTIONS
In a large skillet, saute the onions, celery, and garlic in the oil for
about 10 minutes, until the onions are translucent. Add the kasha and saute
for another minute to lightly toast it. Pour in the water, add the carrots,
cover, and simmer for 5 minutes. Add the mushrooms, red wine, soy, and
dill. Cover and cook on low heat until the liquid is absorbed and the kasha
and vegetables are tender, about 10 minutes. Add pepper to taste. Serve
garnished with dill or parsley sprigs and tomato wedges. Serve hot as side
dish, main dish, or as stuffing for tomatoes, bell peppers, or winter
squash.
PER 6.5 oz serving SERVING: 128 cals, 3.2 g fat.
Sources: Moosewood Restaurant Low-Fat Favorites (1996) The collective;
Kasha Cookbook (1997) Kitchen PATh. (BADams Lu list 3/98.)
Pat's Kasha page is at: http://wizard.ucr.edu/~phannema/grains/kasha.htm
Recipe by: Moosewood Restaurant Low-Fat Favorites (1996)
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 28,
1998
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