| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | 2try, Grain, Lowfat | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | c | Chopped red bell pepper |
| 2 | Cloves minced garlic | |
| 4 | tb | Fat-free chicken broth |
| 1 | ts | Dried oregano |
| 1/2 | ts | Ground cumin |
| 1 | ts | Chili powder, mild |
| 32 | oz | No-salt-added whole tomatoes, canned |
| 3/4 | c | Uncooked kasha, medium grain (roasted buckwheat, groats) (about 2.25 cups cooked) |
INSTRUCTIONS
Here's an alternative to rice. KASHA: Roasted buckwheat, like groats. 1/4 cup (3/4 cup prepared) contains 170 cals, 5 calories from fat. DRAIN tomatoes and reserve the liquid. Coarsely chop. 1) Saute onion, celery, peppers and garlic in broth 5 minutes or until soft. 2) Add herbs, spice and tomatoes with the liquid and the kasha. Bring to a boil, cover and simmer 15 minutes or until kasha is tender and liquid is absorbed. Fluff with fork. PER SERVING: 101 cals (2% cff); trace amount of fat; 38 mg sodium; estimated by author. 122 cals (7.6% cff); 1.2 g fat; 58 mg sodium; estimated by MC linking Kasha to Buckwheat Groats. Edited for easier rescaling by PATh. On my shelf: <phannema@wizard.ucr.edu> to ELF 2/24/97> Gloria Rose (1996) Low-Fat Cooking for Good Health. NY: Avery. (ISBN - 0-89529-686-1; paper ). 1993 edition HB. Recipe by: Low-Fat Cooking for Good Health (1996) Posted to Digest eat-lf.v097.n053 by PATh <phannema@wizard.ucr.edu> on Feb 24, 1997.
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