At the start of a busy week, I like to cook a big pot of a hearty dish to get me through the first few days. Pasta dishes fit the bill, but I like to replace the basic white starches used in most pastas with a satisfying, good-for-you grain.
Kasha, also known as buckwheat groats, is both filling and nutritious. It's packed with high value protein, and it contains all essential amino acids, making it closer to being a complete protein than soybeans. Plus, it provides more than 20 percent of the recommended dietary fiber, to fill you up, regulate your blood sugar, balance your intestinal PH, and speed the passing of food through your digestive system.
Kasha was introduced to the Russians in the 13th century and was originally considered a royal ceremonial meal. It soon became a dish for all, praised for being both filling and inexpensive.
Here's a recipe for a tasty kasha entree. And when you're all done, remember to wash your pot well with Seventh Generation Natural Dish Liquid for an environmentally safe sparkle.
1 (28 oz) can stewed tomatoes or 3 cups of diced fresh tomatoes, undrained
3 cups vegetable broth or water
1 (15 oz) can pinto beans, kidney, or mixed chili beans
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground oregano
1/4 teaspoon pepper
1/8 teaspoon hot pepper flakes (optional)
3/4 cup whole kasha (uncooked)
In large skillet: add tomatoes, broth or water, and spices. Bring to a boil for 10 minutes. Add kasha and beans, then cover and reduce to a simmer. Cook for 10 to 15 minutes or until kasha is tender but not overcooked. Makes about 6 servings.