Buckwheat And Peanut Casserole Recipe
Ingredients
4 cups peeled sliced potatoes
1/2 cup whole buckwheat (kasha)
2 medium-sized onions, finely chopped
1/2 green pepper, seeded and chopped
1 teaspoon salt
1/2 cup shelled raw peanuts
3 cups water
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.
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.
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