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Kasha Casserole

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  Kasha 1 Cup (16 tbs)
  Egg 1 Large, lightly beaten
  Vegetable oil 2 Tablespoon
  Carrots 2 Medium, peeled and thickly sliced
  Yellow onion 1 Medium, finely chopped
  Mushrooms 8 Ounce, thinly sliced
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Basic chicken stock/Canned chicken broth / water 1 1⁄2 Cup (24 tbs)
  Yellow squash 1 Medium, sliced 1 inch thick
  Zucchini 1 Medium, sliced 1 inch thick
  Unsalted dry roasted peanuts 1 Cup (16 tbs)
  Grated parmesan cheese 2 Ounce (1/2 Cup)

ln a small bowl, mix the kasha with the egg.
Spoon into a 9-inch skillet and cook, stirring, over moderate heat until dry about 2 minutes.
Remove from the heat and set aside.
Heat the oil for 1 minute in a 4-quart flameproof casserole over moderate heat.
Add the carrots and onion and saute for 1 minute.
Add the mushrooms, salt, and thyme, and saute, stirring often, for 2 to 3 minutes.
Add the stock to the casserole, bring to a boil, then stir in the kasha mixture.
Cover, reduce the heat to moderately low, and cook for 20 minutes.
Scatter the yellow squash and zucchini on top of the kasha, cover, and cook for 10 minutes or until the kasha and squash are tender.
Stir in the peanuts and cheese

Recipe Summary

Difficulty Level: 
Side Dish

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Kasha Casserole Recipe