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Kasha With Zucchini And Red Bell Pepper

Ingredients
  Chicken broth 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Kasha 1 Cup (16 tbs), whole
  Egg 1 Large, beaten lightly
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Red bell pepper 1 , chopped
  Zucchini 1 , scrubbed halved lengthwise and cut into 1/4 inch slices
  Plain yogurt 1⁄2 Cup (8 tbs) (For Garnish)
Directions

In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil.
In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.
Remove the skillet from the heat, add the broth mixture slowly (the mixture will spatter), and cover the skillet tightly.
Cook the kasha, covered, over low heat for 10 to 15 minutes, or until the liquid is absorbed.
While the kasha is cooking, in a skillet cook the onion, the garlic, and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.
Add the zucchini and salt and black pepper to taste, increase the heat to moderately high, and cook the mixture, stirring, for 3 minutes, or until the zucchini is just tender.
Stir the vegetables into the kasha and serve the kasha with a dollop of the yogurt.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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