| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 kasha rec, 2 sample, Lowfat, Pilaf, Side dishes | 6 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Chopped onions |
| 1 | c | Diced celery |
| 4 | Cloves garlic, minced | |
| 1 | T | 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 | T | Soy sauce |
| 2 | t | 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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