Buckwheat Kasha

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Buckwheat Kasha

Source: Cooking by the Book/Marcella Lynch (adapted/previously posted to

EFGG list)

 

1 cup organic buckwheat groats

2 cups boiling *chicken-style* broth

1 tsp. salt (optional)

1 medium onion, chopped

1 Tbsp. organic extra virgin olive oil

1/2 cup chopped nuts

1/4 cup parsley

1/2 tsp. basil

1/2 tsp. thyme

 

Cook buckwheat in chicken style broth for 5 minutes. Saute onion in olive

oil or veggie broth; stir into buckwheat. Add remaining ingredients, cover,

and simmer for 5 - 10 minutes longer, or until groats are tender and liquid

is absorbed. Serves 4.

 

*For chicken-style broth, add 2 tsp. chicken style seasoning (recipe in

archives/McKays/or Bill's Best Chicknish) to 2 cups water.

 

Good as a side dish or try stuffing a squash for a pretty presentation.

 

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