Turkish Carrot And Kasha Squares Recipes

KASHA WITH VEGETABLES

Steps:

• Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
• Drain, saving the soaking water, and slice, discarding any tough portions.
• Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
• Cover and simmer until water is absorbed.
• Add salt or natural soy sauce to taste.

KASHA PILAF WITH CARROTS

Steps:

• Heat the oil in a saucepan and add the onion, garlic and carrots. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
• Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.

TURKISH CARROT AND KASHA SQUARES

Steps:

• In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
• Stir in the broth; bring to a boil.
• Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
• Preheat the oven to 350°; butter a shallow 2-quart baking pan .
• In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
• Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
• In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
• Pat the mixture into the prepared pan.
• Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
• Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.