"Tex-Mex" Kasha Orange Onion Salad

By Marian Burros

Total Time
25 minutes
Rating
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Ingredients

Yield:3 or 4 servings
  • 1tablespoon vegetable oil
  • 1large onion, chopped
  • 1stalk celery, chopped
  • 1large green pepper, chopped
  • 1clove garlic, minced
  • 1teaspoon dried oregano
  • ½teaspoon cumin
  • 1teaspoon pure mild chili powder (see note)
  • ¾cup buckwheat groats (kasha), preferably whole
  • 3cups canned tomatoes
  • Freshly ground black pepper to taste
  • 1cup coarsely grated Monterey Jack cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

321 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 14 grams protein; 439 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.

  2. Step 2

    Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Tip
  • Pure chili powder contains nothing but powdered dried chili, no other spices or herbs. It can be found in many speciality food shops.

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Comments

Sylvia

I'm not sure I understand why the cooked groats need to be frozen, let alone what happened to the oranges. Is this maybe a partial something?

Sylvia

I'm not sure I understand why the cooked groats need to be frozen, let alone what happened to the oranges. Is this maybe a partial something?

MA

This is a duplicate of the Tex-Mex Kasha recipe. Fresh orange sections with red onion, mint and a vinaigrette with a dash of hot sauce would be interesting over buckwheat groats cooked in the usual way and cooled.

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