Kasha casserole

Yield: 8 Servings

Measure 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

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@...>

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