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Kasha with Vegetables

  • 46servings
  • 40minutes
  • 201calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 onion , finely chopped

  3. 1 carrot , finely chopped

  4. 2 portobello mushrooms, sliced

  5. 1 celery stalk, finely chopped

  6. 1 garlic clove, minced

  7. 1/3 cup kasha ( buckwheat groats)

  8. 1/2 cup dry white wine

  9. About 4 1/4 cups hot vegetable stock or water

  10. 1 beet , cooked until tender, chopped

  11. 2 oz (55g) rindless goat cheese , crumbled

  12. 2 tbsp chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery, and garlic, and cook, stirring often, for 810 minutes, or until lightly browned. Add the kasha and cook, stirring often, for 23 minutes more. Add the wine and stir until it has been absorbed.

  2. Stir in ½ cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until the stock is absorbed. Stir in another ½ cup of stock and repeat. Continue cooking and adding more stock for about 20 minutes, or until the kasha is tender but still a bit chewy.

  3. Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with cheese and parsley. Serve hot.

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