Recipe - Kasha Pilaf (Moosewood)

1 One fourth cup Chopped onions
1 cup Diced celery
4 Cloves garlic; minced
1 tablespoon Canola oil
1 cup Kasha; (roasted buckwheat
groats)
1 1/3 cup Water
1 cup Carrots; peeled and minced
2 cup Sliced mushrooms
One fourth cup Dry red wine
2 tablespoon Soy sauce
2 teaspoon Dill weed
Ground black pepper
Dill or parsley; garnish
Fresh tomato; wedges

In a large skillet, saute the onions, celery, and garlic in the oil for
about 10 minutes, until the onions are translucent. Add the kasha and saute
for another minute to lightly toast it. Pour in the water, add the carrots,
cover, and simmer for 5 minutes. Add the mushrooms, red wine, soy, and
dill. Cover and cook on low heat until the liquid is absorbed and the kasha
and vegetables are tender, about 10 minutes. Add pepper to taste. Serve
garnished with dill or parsley sprigs and tomato wedges. Serve hot as side
dish, main dish, or as stuffing for tomatoes, bell peppers, or winter
squash.

PER 6.5 ounce serving SERVING: 128 cals, 3.2 g fat.

Sources: Moosewood Restaurant LowFat Favorites (1996) The collective;
Kasha Cookbook (1997) Kitchen PATh. (BADams Lu list 3/98.)

Pat's Kasha page is at: http://wizard.ucr.edu/~phannema/grains/kasha.htm

Recipe by: Moosewood Restaurant LowFat Favorites (1996)

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Mar 28,
1998