Tex Mex Kasha Food
TEX-MEX KASHA
Provided by Marian Burros
Categories dinner, one pot, main course
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
- Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams
"TEX-MEX" KASHA ORANGE ONION SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 25m
Yield 3 or 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
- Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams
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