| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
December 19 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 3 |
T |
Olive oil |
| 1 |
c |
Whole kasha |
| 1 |
|
Egg, beaten lightly |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
|
Red bell pepper, chopped |
| 1 |
|
Zucchini, scrubbed halved |
|
|
lengthwise and cut |
|
|
into 1/4-inch |
|
|
slices |
|
|
Plain yogurt for garnish |
INSTRUCTIONS
In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the
oil and bring the liquid to a boil. In a bowl combine the kasha and
the egg, stirring to coat the kasha well with the egg, transfer the
mixture to a deep skillet with a lid, and cook the kasha over
moderately high heat, stirring and breaking up the lumps, for 2 to 4
minutes, or until the grains are separated. Remove the skillet from
the heat, add the broth mixture slowly (the mixture will spatter), and
cover the skillet tightly. Cook the kashya, covered over low heat for
10 to 15 minutes, or until the liquid is absorbed. While the kasha is
cooking, in a skillet cook the onion, the garlic, and the bell pepper
in the remaining 2 tablespoons oil over moderately low heat, stirring,
until the vegetables are softened. Add the zucchini and salt and black
pepper to taste, increase the heat to moderately high, and cook the
mixture, stirring, for 3 minutes, or until the zucchini is just
tender. Stir the vegetables into the kasha and serve the kasha with a
dollop of the yogurt. Serves 2. Gourmet December 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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