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Name: Peasant-Style Kasha and Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 md Onion chopped; 4 Garlic minced; 1 ts Thyme; 1 tb Vegetable oil; 1 c Buckwheat; 2 c ;water; boiling; 2 md Potatoes; scrubbed, diced; 1 Recipe Tahini Miso Sauce OR

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INGREDIENTS

1 md Onion ; chopped
4 Garlic ; minced
1 ts Thyme
1 tb Vegetable oil
1 c Buckwheat
2 c ;water; boiling
2 md Potatoes; scrubbed, diced
1 Recipe Tahini Miso Sauce OR

INSTRUCTIONS

Cook the diced potatoes by modified boiling or by cooking them in a pressure cooker until they are tender. Keep warm until needed. While the potatoes are cooking, heat the oil in a large skillet. Add the onion, garlic, and thyme. Saute for 2-3 minutes. Wash and drain the buckwheat; then add it to the skillet with the onions. Stir constantly for about 3 minutes. Remove the skillet from the heat and pour the boiling water over teh buckwheat. Thencover the skillet, return it to the heat, and simmer over low heat until the water is absorbed (about 20 minutes). Add the hot, cooked potatoes and toss lightly. Place each portion on an individual serving plate and cover it with sauce. Garnish with chopped parsley, if desired. Variations: Add about 1 pound of tofu, cut into small cubes, along with the potatoes. This addition goes best with the Tahini Miso Sauce. Serve with Ginger Tofu and replace the Tahini Miso Sauce or the Tofu and Peanut Sauce with the sauce from the Ginger Tofu recipe. from the files of DEEANNE

NOTES

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Peasant-Style Kasha and Potatoes

1 md Onion chopped
4 Garlic minced
1 ts Thyme
1 tb Vegetable oil
1 c Buckwheat
2 c ;water; boiling
2 md Potatoes; scrubbed, diced
1 Recipe Tahini Miso Sauce OR

Cook the diced potatoes by modified boiling or by cooking them in a  pressure cooker until they are tender. Keep warm until needed.     While the potatoes are cooking, heat the oil in a large skillet. Add the  onion, garlic, and thyme. Saute for 2-3 minutes.     Wash and drain the buckwheat; then add it to the skillet with the onions.  Stir constantly for about 3 minutes.     Remove the skillet from the heat and pour the boiling water over teh  buckwheat. Thencover the skillet, return it to the heat, and simmer over  low heat until the water is absorbed (about 20 minutes).     Add the hot, cooked potatoes and toss lightly.     Place each portion on an individual serving plate and cover it with sauce.  Garnish with chopped parsley, if desired.     Variations:     Add about 1 pound of tofu, cut into small cubes, along with the potatoes.  This addition goes best with the Tahini Miso Sauce.     Serve with Ginger Tofu and replace the Tahini Miso Sauce or the Tofu and  Peanut Sauce with the sauce from the Ginger Tofu recipe.     from the files of DEEANNE

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 3 Servings

Calories: 304
Calories from Fat: 51 (17%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 413.7mg		11 %
Total Carbohydrate 58.2g		17 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 50g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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