Mexican Kasha Recipe
It's fiesta time for your taste buds when the mild flavor of kasha is paired with avocado and tomato in robust seasonings
Ingredients
1 cup uncooked medium roasted buckwheat groats
1 egg
2 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 medium onions, sliced
1 garlic clove, finely chopped
1 medium avocado, peeled and chopped (1 cup)
1 medium tomato, chopped (3/4 cup)
Directions
1. Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
2. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
3. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.
2. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
3. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.
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