Yield: 8 Servings
|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|
|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@...>