Kasha

Name: Kasha
Yield: 5
Cuisine: Fusion
Ingredients: kasha; water; vegetable oil; onions; carrots; celery stalks; garlic; soy sauce, tamari; parsley leaves; garlic powder; basil; salt; cayenne pepper; tahini (sesame paste)

Yield

5 servings

Prep

15 min

Cook

20 min

Ready

30 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	cups	kasha	*
4	cups	water
2	tablespoons	vegetable oil
5	large	onions diced
2	each	carrots diced
2	each	celery stalks diced
3	cloves	garlic chopped
½	cup	soy sauce, tamari	*
½	teaspoon	parsley leaves
½	teaspoon	garlic powder
½	teaspoon	basil	*
¼	teaspoon	salt
⅛	teaspoon	cayenne pepper
3	tablespoons	tahini (sesame paste)

Ingredients

Amount	Measure	Ingredient	Features
473	ml	kasha	*
946	ml	water
3E+1	ml	vegetable oil
5	large	onions diced
2	each	carrots diced
2	each	celery stalks diced
3	cloves	garlic chopped
118	ml	soy sauce, tamari	*
2.5	ml	parsley leaves
2.5	ml	garlic powder
2.5	ml	basil	*
1.3	ml	salt
0.6	ml	cayenne pepper
45	ml	tahini (sesame paste)

Directions

In a large pot, bring water to a boil and add kasha: cook for 15 to 20 minutes, until soft.

Heat oil in a skillet and add the chopped vegetables.

Sauté for 7 minutes until soft.

Mix kasha and add to the vegetables.

Add seasonings, using more if necessary.

Add tahini and cook for 8 to 10 minutes.

* not incl. in nutrient facts

Kasha

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