Instead of
kasha, you can substitute 1 cup of quinoa, bulgur wheat, or any whole grain and
cook it in the amount of water appropriate to the grain.
INGREDIENTS:
1 cup buckwheat kasha, medium
coarseness
2 cups vegetable broth
2 medium tomatoes, chopped
2 green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
1/2 coloured bell pepper, chopped
1/2 large cucumber peeled,
seeded and cubed OR 1 small zucchini, finely chopped
1/4 cup freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp olive oil
1 tbsp agave nectar
1tbsp sweet chili sauce
DIRECTIONS:
Heat 2 cups of vegetable broth
(or heat water and add vegetable bouillon). While you're waiting for it to come
to a boil, toast the kasha in a large, dry saucepan for about 3 minutes, or
until it releases a nutty aroma. When the broth reaches a boil, add it
carefully to the kasha. Cover and turn the heat very
low. Cook until kasha is tender and all liquid is absorbed, 5-10 minutes.
Remove from heat, fluff, and allow to cool. Kasha can be refrigerated and
stored overnight, if necessary.
Add all chopped vegetables to the kasha. Mix the lemon juice and remaining ingredients well and add them to the kasha, stirring so that the dressing is distributed evenly. Serves 8
Adapted and modified from blog.fatfreevegan.com
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