Recipe - Kasha Casserole

Three fourths cup Millet
One fourth cup Buckwheat, aka kasha
One fourth cup Kidney beans
One half cup White beans
2 teaspoon Olive oil, or butter
4 small Zucchini, chopped
1 Head garlic, peeled &
chopped
1 lg Onion, chopped
2 Carrots, peeled & chopped
One fourth cup Celery, chopped
One fourth cup Bell pepper, chopped
Mushrooms as desired
1 One half teaspoon Black pepper
1 tablespoon Dried summer savory
2 teaspoon Vegetable broth powder
3 One half cup Water
One half cup Barley, optional
Add more water if used

Soak beans, saute grains in 1 tsp oil or butter for 5 minutes.

Place in casserole or heavy cooking pot. Saute prepared vegetables in 1
tsp oil or butter.

Mix all other ingredients into pot and cover with water.

Bring to boil and lower heat, or bake at 325350 stirring from time to
time and adding liquid if as needed until all is well done.

This produces a fairly large quantity and freezes reheats very well.

From: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL)

Posted to JEWISHFOOD digest V96 #52

Date: Mon, 14 Oct 1996 21:14:35 0400 (EDT)

From: "Maxine L. Wolfson" MLW@MATH.AMS.ORG