Tuesday, August 31, 2010

Kasha and Cabbage

 1 cup dry whole buckwheat groats (kasha)
    2 cups water or vegetable broth
    2 tablespoon vegetable oil, preferably olive oil
    1 medium onion
    4.5 oz jar or 5 oz fresh mushrooms
    half small head of cabbage, shredded
    2 tablespoon soy sauce
    2 tablespoon balsamic vinegar

Heat large dry skillet until hot. Begin to boil water or broth in saucepan.  Rinse kasha in fine mesh strainer. Dump wet kasha onto preheated skillet. (It should hiss!) Toast kasha, stirring until dry. Slowly pour toasted kasha into boiling water. Immediately turn down heat and simmer kasha uncovered until liquid is absorbed. Remove from heat and let dry somewhat. While kasha is simmering, place oil into now empty skillet and heat. Place onions, mushrooms, and cabbage into preheated oil. Stir fry until done to your liking, adding soy sauce and balsamic vinegar along the way.  Mix with kasha.


from: http://vegweb.com

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