Kasha Grain Bowl

I am enjoying trying out new recipes while I have more time to play with my food. The most recent experiment was a GRAIN BOWL featuring Bob's Red Mill Kasha (Roasted Buckwheat Kernels). I added chickpeas and roasted carrots with tarragon.

NOTE: This recipe is a great way to use leftovers. you can use veggies and protein that are already prepared. Each member in the family could have a different bowl and flavor their bowl the way they want it for that particular meal!

For this recipe I roasted the veggies ahead of time. I used chickpeas that I hydrated. If you use canned, rinse and drain the chickpeas.





Ingredients to Serve 2:

1 cup Kasha

1 egg or egg replacement ( I use make flax eggs)

1 tbsp butter or vegan butter substitute or olive oil

salt and pepper to taste

1/4 cup onion/shallot

4 cloves of garlic minced

3/4 cup protein per bowl

3/4 cup veggies per bowl

Instructions: (30 minutes or less)

  • Prepare Kasha according to package directions 

  • Bring 2 cups of liquid to a boil

  • Combine kasha and egg (egg replacement) in a bowl

  • Sautee kasha, onion, and garlic in oil until kasha breaks apart and onion is translucent

  • Add boiling water to the kasha, stir, cover, and reduce heat to low until liquid is absorbed.

  • Serve in a bowl with protein and veggies of your choice

  • You can drizzle on a sauce of choice at serving or add seeds for crunch

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