A delicious gluten-free grain, protein-rich kasha (or buckwheat) has a reddish-brown color and robust, earthy flavor. If you like a little heat, a pinch of cayenne will oblige. If you’re vegan, simply leave out the eggs.
Recipe Ingredient Details:
2 tablespoons olive oil
1 medium-large onion, chopped
3 cloves garlic, minced
3/4 pound mushrooms, sliced
2 medium red potatoes, scrubbed and cut into ½-inch cubes
1 cup kasha (toasted buckwheat)
2 cups boiling water
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
Heat oil in a 2-quart saucepan. Add onion, garlic, and mushrooms and sauté until onion is soft and most of the liquid is evaporated, 10–15 minutes. Add potatoes to onions, stir, and sauté 2 minutes. Add kasha to mixture and stir. Pour in boiling water, salt, and pepper. Turn heat to low. Cover pot and simmer 15 minutes.
Prepare eggs to your liking (fried or scrambled).
Fluff grains with a fork; stir in fresh parsley. Taste and adjust seasoning. Serve hot, topped with egg.
Recipe Additional Notes:
PER SERVING: 180 cal, 10g fat (4g mono, 3g poly, 2g sat), 186mg chol, 13g protein, 37g carb, 5g fiber, 276mg sodium
Thu, 2014-01-30 14:50