Meatless Monday: Kasha Pilaf

This Meatless Monday recipe for Kasha Pilaf is my way of being lazy multitasking and combining two of Midnight Maniac's challenges: Meatless Monday and Clean Out The Cupboards. I've had a box of Kasha in my cupboards for longer than I care to admit. I'm not sure how it got there...I think it was in a box of stuff given to us by a friend when she moved back east. Kasha is 100% pure buckwheat, which I've never cooked with or eaten, so I've been a little hesitant to make it. But I promised myself I'd get the box cleaned out of my cupboard this month, so today was the day to do it!

Kasha Pilaf

Ingredients: 

1 cup Kasha

2 cups vegetable broth

Any vegetables you'd like to add. I used a handful of mushrooms, sliced carrots and corn, plus two handfuls (handsful?) of sliced zucchini.

Begin by sauteing your vegetables in butter or olive oil. Add a dash of salt and pepper, to taste. When done, add your 2 cups of vegetable broth and bring to a boil. Add Kasha and return to boil. Cover and turn heat down to low. Let simmer 10 minutes or until the Kasha has softened and the water is absorbed.

I found the smell of the Kasha (while cooking) to be extremely woody, but was pleased with the taste. I'm planning to reheat the leftovers in a wok with a dash of soy sauce and an egg tonight. I think I can sell it to the kids as a veggie stir fry.

This post has been shared at My Sweet & Savory, Hey What's For Dinner Mom? and Midnight Maniac.