Kasha with vegetables

Ingredients

• Kasha with vegetables
• Kasha, also called buckwheat groats, is a healthy and delicious whole grain
• cereal that can be prepared in a manner similar to risotto to make a hearty
• vegetarian main course.
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 portabella mushrooms, sliced
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1⁄3 cup kasha (buckwheat groats)
• 1⁄2 cup dry white wine
• about 41⁄4 cups hot vegetable stock or water
• 1 beet, cooked until tender, chopped
• 2oz (55g) rindless goat cheese, crumbled
• 2 tbsp chopped parsley
• Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery,
• and garlic, and cook, stirring often, for 8–10 minutes, or until lightly browned. Add the kasha and
• cook, stirring often, for 2–3 minutes more. Add the wine and stir until it has been absorbed.
• Stir in 1⁄2 cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until
• the stock is absorbed. Stir in another 1⁄2 cup of stock and repeat. Continue cooking and adding