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Kasha with Vegetables


Kasha, also called buckwheat groats, is a healthy and delicious whole grain cereal that can be prepared in a manner similar to risotto to make a hearty vegetarian main course

Prep Time: prep 5 mins

Cooking Time: cook 40 mins

Serves: makes 4-6 servings


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 portobello mushrooms, sliced
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1 / 3 cup kasha (buckwheat groats)
  • 1 / 2 cup dry white wine
  • about 4 1 / 4 cups hot vegetable stock or water
  • 1 beet, cooked until tender, chopped
  • 2oz ( 55g) rindless goat cheese, crumbled
  • 2 tbsp chopped parsley
Kasha with Vegetables photo

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  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery, and garlic, and cook, stirring often, for 8-10 minutes, or until lightly browned. Add the kasha and cook, stirring often, for 2-3 minutes more. Add the wine and stir until it has been absorbed.
  2. Stir in 1/2 cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until the stock is absorbed. Stir in another 1/2 cup of stock and repeat. Continue cooking and adding more stock for about 20 minutes, or until the kasha is tender but still a bit chewy.
  3. Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with cheese and parsley. Serve hot.
  • prep 5 mins; cook 40 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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