>From the Cooking.com website...


Kasha Vegetable Casserole Recipe
Source: Cooking at a Glance - Vegetables & Grains

Makes 6 main-dish servings

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat 
groats. Look for kasha in the cereal, grain, or flour section of your 
supermarket. You may use regular buckwheat groats, but they lack the nutty, 
full flavor of kasha.


1 1/3-1 1/2 cups chicken broth or water
2/3 cup kasha, rinsed and drained, or buckwheat groats
2 tablespoons margarine or butter
1 1/2 cups small broccoli flowerets
1 large onion, chopped
1 cup diced yellow summer squash or zucchini
1 cup chopped peeled carrots (2 medium)
1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese (8 ounces)
1 slightly beaten egg
1 cup shredded Monterey jack or mozzarella cheese (4 ounces)


In a medium saucepan combine 1 1/3 cups broth or water and kasha, or buckwheat 
groats and 1 1/2 cups broth or water. Bring to boiling; reduce heat. Cover and 
simmer till all of the liquid is absorbed, allowing 25 minutes for kasha and 15 
minutes for buckwheat groats.

Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, 
squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 
minutes, or till vegetables are crisp-tender. Add kasha or buckwheat groats, 
basil, salt, and pepper. Remove from heat.

In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the 
kasha or buckwheat mixture into a lightly greased 1 1/2 quart casserole. Spread 
ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha or 
buckwheat mixture over ricotta layer. Cover and bake in a preheated 350° oven 
for 25-30 minutes, or till heated through. Uncover; sprinkle with shredded 
cheese. Return to oven for about 3 minutes, or till cheese is melted.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

~~~***Rhonda G in Missouri***~~~

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