Peasant-style kasha & potatoes
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Peasant-style kasha & potatoes
Last updated 6/12/2012 12:50:03 AM. Recipe ID 11551. Report a problem with this recipe.
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      Title: Peasant-style kasha & potatoes
 Categories: Vegetarian, Main dish
      Yield: 3 Servings
      1 tb Oil
      1 md Onion; chopped
      4    Garlic cloves; minced
      1 ts Thyme
      1 c  Buckwheat
      2 c  ;water; boiling
      2 md Potatoes; scrubbed, diced
      1    Recipe Tahini Miso Sauce OR
           -Tofu and Peanut Sauce
   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.
   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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Recipe ID 11551 (Apr 03, 2005)

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