Wednesday, February 11, 2015

Kasha With Zucchini and Red Bell Pepper

My husband got it, in his head, he had to have kasha and went as far as making the kasha. I got a pretty good deal on this one. Wish, he did this, more often.

Since, the kasha was cooked, I did a search on what I could add to it, to give it taste and color. This is it. It is a nice grain to work with and I imagine, with a minimum of creativity, we could come up with some really good recipes to incorporate in our diet.


1 cup organic vegetable broth
3 tablespoons olive oil
1 cup whole kasha
1 egg beaten lightly
1 onion chopped
1 red bell pepper chopped
1 zucchini scrubbed, halved lengthwise, and cut into 1/4-inch slices
salt and pepper to taste


In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil.

In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.

Remove the skillet from the heat, add the broth mixture slowly, and cover the skillet tightly.

Cook the kasha, covered over low heat for 10 to 15 minutes, or until the liquid is absorbed.

While the kasha is cooking, in a skillet cook the onion and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.

Add the zucchini and salt and black pepper to taste, increase the heat to moderately high, and cook the mixture, stirring, for 3 minutes, or until the zucchini is just tender.

Stir the vegetables into the kasha and serve.

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