|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|
|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