Tex-Mex Kasha
Updated Oct. 28, 2021
- Total Time
- 30 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- Step 2
Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.
- Pure chili powder contains nothing but powdered dried chili, no other spices or herbs. It can be found in many speciality food shops.
Private Notes
Comments
I used regular buckwheat, not kasha, and was skeptical that a can of tomatoes (I used diced since it didn’t specify) would provide enough liquid. But it seemed to work okay! I added a can of beans (drained) to make this more substantial for lunches. I also assume that the “freeze” instructions in step 2 are because this was in a collection of recipes that freeze well? I’m not freezing it.