Kasha Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha. Ingredients:
1 1/3-1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water |
2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained |
2 tablespoons margarine or 2 tablespoons butter |
1 1/2 cups broccoli florets |
1 large onion, chopped |
1 cup summer squash (yellow) or 1 cup zucchini, diced |
1 cup carrot, peeled, chopped (2 medium) |
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup ricotta cheese |
1 egg, slightly beaten |
1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded |
Directions:
1. In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
2. Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
3. In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.
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