Kasha Casserole Recipe
Ingredients
| Kasha | 1 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
| Vegetable oil | 2 Tablespoon | |
| 2 medium-size carrots, peeled and thickly sliced | ||
| 1 medium-size yellow onion, finely chopped | ||
| Mushrooms | 8 Ounce, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| 1 1/2 cups Basic Chicken Stock canned chicken broth, or water | ||
| 1 medium-size yellow squash, sliced 1 inch thick | ||
| 1 medium-size zucchini, sliced 1 inch thick | ||
| Roasted peanuts | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
ln a small bowl, mix the kasha with the egg.
Spoon into a 9-inch skillet and cook, stirring, over moderate heat until dry about 2 minutes.
Remove from the heat and set aside.
Heat the oil for 1 minute in a 4-quart flameproof casserole over moderate heat.
Add the carrots and onion and saute for 1 minute.
Add the mushrooms, salt, and thyme, and saute, stirring often, for 2 to 3 minutes.
Add the stock to the casserole, bring to a boil, then stir in the kasha mixture.
Cover, reduce the heat to moderately low, and cook for 20 minutes.
Scatter the yellow squash and zucchini on top of the kasha, cover, and cook for 10 minutes or until the kasha and squash are tender.
Stir in the peanuts and cheese
Spoon into a 9-inch skillet and cook, stirring, over moderate heat until dry about 2 minutes.
Remove from the heat and set aside.
Heat the oil for 1 minute in a 4-quart flameproof casserole over moderate heat.
Add the carrots and onion and saute for 1 minute.
Add the mushrooms, salt, and thyme, and saute, stirring often, for 2 to 3 minutes.
Add the stock to the casserole, bring to a boil, then stir in the kasha mixture.
Cover, reduce the heat to moderately low, and cook for 20 minutes.
Scatter the yellow squash and zucchini on top of the kasha, cover, and cook for 10 minutes or until the kasha and squash are tender.
Stir in the peanuts and cheese
Chef
