Kasha casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Millet |
| ¼ | cup | Buckwheat, aka kasha |
| ¼ | cup | Kidney beans |
| ½ | cup | White beans |
| 2 | teaspoons | Olive oil, or butter |
| 4 | smalls | Zucchini, chopped |
| 1 | Head garlic, peeled & chopped | |
| 1 | large | Onion, chopped |
| 2 | Carrots, peeled & chopped | |
| ¼ | cup | Celery, chopped |
| ¼ | cup | Bell pepper, chopped |
| Mushrooms as desired | ||
| 1½ | teaspoon | Black pepper |
| 1 | tablespoon | Dried summer savory |
| 2 | teaspoons | Vegetable broth powder |
| 3½ | cup | Water |
| ½ | cup | Barley, optional |
| Add more water if used | ||
Directions
Soak beans, saute grains in 1 tsp oil or butter for 5 minutes.
Place in casserole or heavy cooking pot. Saute prepared vegetables in 1 tsp oil or butter.
Mix all other ingredients into pot and cover with water.
Bring to boil and lower heat, or bake at 325-350 stirring from time to time and adding liquid if as needed until all is well done.
This produces a fairly large quantity and freezes - reheats very well.
From: Annice Grinberg (VSANNICE@...) Posted to JEWISH-FOOD digest V96 #52 Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT) From: "Maxine L. Wolfson" <MLW@...>