Recipe: Kasha Casserole
For 8 Persons
Category: None
3/4 c Millet
1/4 c Buckwheat, aka kasha
1/4 c Kidney beans
1/2 c White beans
2 ts Olive oil, or butter
4 sm Zucchini, chopped
1 Head garlic, peeled &
-chopped
1 lg Onion, chopped
2 Carrots, peeled & chopped
1/4 c Celery, chopped
1/4 c Bell pepper, chopped
Mushrooms as desired
1 1/2 ts Black pepper
1 tb Dried summer savory
2 ts Vegetable broth powder
3 1/2 c Water
1/2 c 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@WEIZMANN.WEIZMANN.AC.IL)
Posted to JEWISH-FOOD digest V96 #52
Date: Mon, 14 Oct 1996 21:14:35 -0400 (EDT)
From: "Maxine L. Wolfson"
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