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.
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
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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