Kasha pilaf (moosewood)

6 Servings

Ingredients

Quantity Ingredient
1¼ cup Chopped onions
1 cup Diced celery
4 Cloves garlic; minced
1 tablespoon Canola oil
1 cup Kasha; (roasted buckwheat groats)
1⅓ cup Water
1 cup Carrots; peeled and diced
2 cups Sliced mushrooms
¼ cup Dry red wine
2 tablespoons Soy sauce
2 teaspoons Dill weed
Ground black pepper
Dill or parsley; garnish
Fresh tomato; wedges

Directions

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 6½ oz serving SERVING: 128 cals, 3⅕ g fat.

Sources: Moosewood Restaurant Low-Fat Favorites (1996) The collective; Kasha Cookbook (1997) Kitchen PATh. (BADams Lu list 3/98.) Pat's Kasha page is at:

Recipe by: Moosewood Restaurant Low-Fat Favorites (1996) Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 28, 1998

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