Tex Mex Kasha Recipes

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TEX-MEX KASHA



Tex-Mex Kasha image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

Steps:

  • Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  • Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

"TEX-MEX" KASHA ORANGE ONION SALAD



Provided by Marian Burros

Categories     weekday, salads and dressings

Time 25m

Yield 3 or 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

Steps:

  • Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  • Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

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