Mexican kasha^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| ½ | Green pepper, chopped | |
| ½ | Red pepper, chopped | |
| 2 | cloves | Garlic, minced |
| ¼ | cup | Chicken stock |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Chili powder |
| 2 | cans | (16oz) no salt added |
| Tomatoes, coarsley chopped, | ||
| Save juice | ||
| ¾ | cup | Uncooked kasha |
Directions
Soften onion, garlic, celery and peppers in stock. Add remaining ingredients and bring to a boil. Reduce heat and simmer until liquid is absorbed and kasha is tender.
Per serving: Calories: 101 Protein: 4g Carbohydrates: 20g Fat: trace Sodium: 38mg Cholesterol: 0mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-07-95