Kasha Pilaf – A Meatless Mondays Recipe (Vegetarian, Gluten Free)
Kasha, also known as roasted buckwheat or groats, is a gluten-free grain. It has a slightly nutty flavor when toasted. I used the coarse grain variety. It is also available in whole, medium and fine granulation.
Kasha works well in pilafs, salads, and noodles (kasha varnishkes). I made a pilaf with a variety of vegetables. You can use any combinations of vegetables you choose.
Kasha Pilaf can be served as a main coarse or as a side dish.
1 cup kasha
1 Tablespoon butter or olive oil
2 cups vegetable broth
2-3 carrots, chopped
2-3 ribs celery, chopped
1/2 red bell pepper, finely cut
1/2 cup sliced scallions (dark green part only)
1 zucchini, quartered and slice thin
5 oz. mushrooms, sliced
salt and pepper to taste
In a small bowl, beat or whisk egg. Add kasha and stir until evenly coated with the egg.
Melt butter (or heat olive oil) in a medium saucepan. Add carrots and celery. Saute for 3-4 minutes. Add red pepper and saute two minutes. Add scallions, zucchini, and mushrooms. Continue to saute for 5 minutes.
Meanwhile, in a dry, nonstick skillet, toast kasha until dry and the kasha separates into single grains.
Add vegetable broth to the vegetables. Add the toasted kasha. Cover and simmer for 8-10 minutes or until kasha is soft and liquid is evaporated. Season with fresh ground pepper and salt to taste.