Whole kasha with mixed dried fruit, nuts and herbs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil |
| 1 | large | Onion(s), finely chopped |
| 3 | To 4 stalks celery with leaves finely chopped | |
| 2 | tablespoons | Sage, minced |
| 2 | tablespoons | Thyme leaves |
| Salt and pepper to taste | ||
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 55 | ||
| Peel of 1 lemon, minced | ||
| 4 | cups | Cooked whole kasha groats cooked in chicken stock for extra flavor |
| 1 | cup | Diced mixed dried fruit |
| ½ | cup | Toasted walnuts coarsely broken |
Directions
Heat the oil in a large skillet and saut‚ the onions, stirring occasionally, until wilted. Add the celery, sage, thyme, salt and pepper and cook, stirring, for 5 minutes more. Stir in the lemon peel and combine with the cooked kasha. Steam the dried fruit in a vegetable steamer to soften and add along with the walnuts. Serve hot as a side dish or use as a stuffing.
Submitted By DIANE LAZARUS On 10-17-95