Mexican kasha (gloria rose)

6 Servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
½ cup Chopped celery
½ cup Chopped green bell pepper
½ cup Chopped red bell pepper
2 Cloves minced garlic
4 tablespoons Fat-free chicken broth
1 teaspoon Dried oregano
½ teaspoon Ground cumin
1 teaspoon Chili powder, mild
32 ounces No-salt-added whole tomatoes, canned
¾ cup Uncooked kasha, medium grain (roasted buckwheat, groats) (about 2.25 cups cooked)

Directions

Here's an alternative to rice. KASHA: Roasted buckwheat, like groats. ¼ cup (¾ cup prepared) contains 170 cals, 5 calories from fat. DRAIN tomatoes and reserve the liquid. Coarsely chop.

1) Saute onion, celery, peppers and garlic in broth 5 minutes or until soft.

2) Add herbs, spice and tomatoes with the liquid and the kasha. Bring to a boil, cover and simmer 15 minutes or until kasha is tender and liquid is absorbed. Fluff with fork.

PER SERVING: 101 cals (2% cff); trace amount of fat; 38 mg sodium; estimated by author. 122 cals (7⅗% cff); 1⅕ g fat; 58 mg sodium; estimated by MC linking Kasha to Buckwheat Groats.

Edited for easier rescaling by PATh. On my shelf: <phannema@...> to ELF 2/24/97> Gloria Rose (1996) Low-Fat Cooking for Good Health. NY: Avery. (ISBN - 0-89529-686-1; paper ). 1993 edition HB.

Recipe by: Low-Fat Cooking for Good Health (1996) Posted to Digest eat-lf.v097.n053 by PATh <phannema@...> on Feb 24, 1997.

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