Kasha and Varnishkes a la Beverly Hills

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KASHA AND VARNISHKES A LA BEVERLY HILLS

Previously posted by Fern/Abba's Garden

 

This dish involves four separate, but easy, components, and you'll have all

four burners going at once. When put together the kasha is so eye appealing,

flavorful, and aromatic you'll want to make it often. It's a wonderful

centerpiece around which to build a meal and is certain to become a

requested favorite.

 

4 quarts (3.8 liters) water

1/4 lb. (340 gr) Westbrae corn twists pasta or Ancient Harvest quinoa pasta*

1 medium onion, chopped

4 medium carrots, peeled and coarsely shredded

3 cloves garlic, minced

3 T. extra virgin olive oil

2 to 3 T. water

1 C. (237 ml) raw, untoasted buckwheat groats

1 t. sea salt

2 C. (480 ml) water

3 T. raw pumpkin seeds

4 T. raw walnut pieces

 

Start water heating in a large stock pot while preparing other ingredients.

 

Add pasta to boiling water, and cook until soft, about 10 minutes. Drain in

a colander.

 

Combine onion, carrots, garlic, olive oil, and water in a large skillet or

wok, and cook over high heat until soft and almost browned, about 10 to 12

minutes, adding more water as needed. Set aside.

 

Combine buckwheat groats, salt and water in a 2-quart (2 liter) saucepan,

cover, and bring to a boil over high heat. Turn heat down to low and steam

for 15 to 20 minutes, checking halfway through to make sure there is

sufficient liquid. Set aside.

 

Combine pumpkin seeds and walnuts in a dry non-stick skillet and toast over

high heat, stirring constantly, until golden brown, about 2 minutes.

Immediately remove to a bowl or dish to prevent burning.

 

When all the components are cooked, combine them in the large skillet with

the carrots and onions. Toss well and adjust seasonings with salt. Serves 6.