Whole kasha with mixed dried fruit, nuts and herbs

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Canola oil
1 large Onion(s), finely chopped
3 To 4 stalks celery with leaves finely chopped
2 tablespoons Sage, minced
2 tablespoons Thyme leaves
Salt and pepper to taste
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 55
Peel of 1 lemon, minced
4 cups Cooked whole kasha groats cooked in chicken stock for extra flavor
1 cup Diced mixed dried fruit
½ cup Toasted walnuts coarsely broken

Directions

Heat the oil in a large skillet and saut‚ the onions, stirring occasionally, until wilted. Add the celery, sage, thyme, salt and pepper and cook, stirring, for 5 minutes more. Stir in the lemon peel and combine with the cooked kasha. Steam the dried fruit in a vegetable steamer to soften and add along with the walnuts. Serve hot as a side dish or use as a stuffing.

Submitted By DIANE LAZARUS On 10-17-95

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