Turkish Carrot And Kasha Squares Food

TURKISH CARROT AND KASHA SQUARES

Steps:

• In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
• Stir in the broth; bring to a boil.
• Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
• Preheat the oven to 350°; butter a shallow 2-quart baking pan .
• In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
• Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
• In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
• Pat the mixture into the prepared pan.
• Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
• Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.

KASHA VEGETABLE CASSEROLE

Steps:

• 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.).
• 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.
• 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.