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Mexican Kasha

Falicia's picture
It's fiesta time for your taste buds when the mild flavor of kasha is paired with avocado and tomato in robust seasonings
Ingredients
  Uncooked medium roasted buckwheat groats 1 Cup (16 tbs)
  Egg 1
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 2 Tablespoon
  Red wine vinegar/Cider vinegar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Onions 2 Medium, sliced
  Garlic 1 Clove (5 gm), finely chopped
  Avocado 1 Cup (16 tbs), chopped (peeled)
  Tomato 3⁄4 Cup (12 tbs), chopped (1 medium sized)
Directions

1. Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
2. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
3. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Milk Product, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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3.3375
Average: 3.3 (4 votes)

1 Comment

shantihhh's picture
Interesting combination-we all should eat more whole grains-so healthy! This would be good with quinoa as well.