About the Recipe
kasha, also known as buckwheat, is a nutty, fast-cooking whole grain that adds flavor to any meal
2 tsp olive oil
� C onion, diced
� C red bell pepper, rinsed and
� C green bell pepper, rinsed and
� C yellow bell pepper, rinsed and
1 can (14� oz) low-sodium
chicken / vegetable broth
3/4 C kasha
� tsp dried oregano
� tsp salt
� tsp ground black pepper
1 Heat oil in a 4-quart saucepan over medium heat.
Add onion. Cook for 5 minutes, stirring occasionally.
2 Add bell peppers to saucepan. Cook and stir for
2 minutes. Remove vegetables from pan and set
3 Add chicken / vegetable broth to saucepan. Cover. Bring to a
boil over high heat.
4 Stir in kasha. Reduce heat to medium-low. Cover.
Simmer for about 10 minutes, until kasha is cooked
and liquid is absorbed.
5 Stir in peppers and onion mixture, oregano, salt, and
pepper. Heat for 1 minute. Serve immediately.