Kasha with vegetables
Ingredients
•1 cup kasha, roasted buckwheat
•2 cups water
•3-4 tbsp olive oil, divided
•1 cup chopped celery
•1 cup chopped broccoli flowers
•½ cup chopped carrots
•½ cup chopped summer squash
•1 tbsp parsley
•1 tsp salt
•½ tsp pepper
•½ cup cashew nuts
Preparation
1)Cook roasted buckwheat in a saucepan (1 cup of kasha + 1 tbsp oil + 2 cups water).
2)Meanwhile, heat the oil in the pan. Add all the vegetables and sauté for 5 to 6 minutes. Once kasha is cooked, add that in the pan and cook with vegetables and all seasoning for another 3 minutes. Add nuts just before you turn off the heat. Sprinkle parsley on the plate before serving.
3)Typically this Jewish dish is cooked with bowtie pasta. Simply omit pasta, it becomes a great dish on Ekadasi.
Serves
1-2
By Madhavi Devi Dasi
•1 cup kasha, roasted buckwheat
•2 cups water
•3-4 tbsp olive oil, divided
•1 cup chopped celery
•1 cup chopped broccoli flowers
•½ cup chopped carrots
•½ cup chopped summer squash
•1 tbsp parsley
•1 tsp salt
•½ tsp pepper
•½ cup cashew nuts
Preparation
1)Cook roasted buckwheat in a saucepan (1 cup of kasha + 1 tbsp oil + 2 cups water).
2)Meanwhile, heat the oil in the pan. Add all the vegetables and sauté for 5 to 6 minutes. Once kasha is cooked, add that in the pan and cook with vegetables and all seasoning for another 3 minutes. Add nuts just before you turn off the heat. Sprinkle parsley on the plate before serving.
3)Typically this Jewish dish is cooked with bowtie pasta. Simply omit pasta, it becomes a great dish on Ekadasi.
Serves
1-2
By Madhavi Devi Dasi
