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.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp olive oil||1/3 cup kasha (buckwheat groats)|
|1 onion, finely chopped||1/2 cup dry white wine|
|1 carrot, finely chopped||about 4 1/4cups hot vegetable stock or water|
|2 portobello mushrooms, sliced||1 beet, cooked until tender, chopped|
|1 celery stalk, finely chopped||2 oz (55 g) rindless goat cheese, crumbled|
|1 garlic clove, minced||2 tbsp chopped parsley|
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.
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.
Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with cheese and parsley. Serve hot.
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