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Buckwheat And Peanut Casserole

Fresh.n.Natural's picture
Ingredients
  Peeled sliced potatoes 4 Cup (64 tbs)
  Whole buckwheat 1⁄2 Cup (8 tbs) (Kasha)
  Onions 2 Medium, finely chopped
  Green pepper 1⁄2 , seeded and chopped
  Salt 1 Teaspoon
  Raw shelled peanuts 1⁄2 Cup (8 tbs)
  Water 3 Cup (48 tbs)
Directions

1. Preheat the oven to 350 degrees.
2. Make a layer of half the potatoes in a buttered 1 1/2-quart casserole. Add the buckwheat, onions, green pepper, and salt. Top with remaining potatoes.
3. Finely chop the peanuts in an electric blender or food processor. Add the water and blend until the mixture is smooth. Pour over the potatoes in the casserole. Cover and bake for 1 hour, or until buckwheat is cooked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1350 Calories from Fat 329

% Daily Value*

Total Fat 39 g60.5%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2015.1 mg84%

Total Carbohydrates 228 g76%

Dietary Fiber 36.4 g145.8%

Sugars 26.8 g

Protein 46 g92.2%

Vitamin A 6% Vitamin C 348.3%

Calcium 25.7% Iron 62.6%

*Based on a 2000 Calorie diet

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Buckwheat And Peanut Casserole Recipe