Kasha with vegetables

Kasha with vegetables

• 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.
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 portabella mushrooms, sliced
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1⁄3 cup kasha (buckwheat groats)
• 1⁄2 cup dry white wine
• about 41⁄4 cups hot vegetable stock or water
• 1 beet, cooked until tender, chopped
• 2oz (55g) rindless goat cheese, crumbled
• 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 chewy.

Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with

cheese and parsley. Serve hot. Good with Crusty bread, as a main meal.