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Buckwheat #3

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Moroccan Vegetable Stew with Roasted Buckwheat
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      2 tb Olive oil
      2    Garlic cloves, coarsely chopped
      1 ts Grated fresh ginger
      1 ts Ground cumin
      1 ts Ground cinnamon
    1/2 ts Ground turmeric
      2 sm Onions; quartered
      3 md Carrots; coarsely chopped
      4    Baby turnips, trimmed and quartered
    1/2 lb Sweet potatoes, peeled and cubed
      1 c  Tomato juice
      1 c  Water
  1 1/2 c  Cooked chick-peas
    1/2 c  Seedless raisins
      2 sm Zucchini; thinly sliced
  1 1/2 c  Button mushrooms, halved if large
      2 tb Chopped fresh parsley
           Salt
           Freshly ground black pepper
      3 c  Water
  2 1/2 c  Roasted buckwheat (kasha)
      2 tb Olive oil
    1/2 ts Salt
    1/2 c  Cashew nuts, toasted
           Parsley sprigs; for garnish

Heat the oil in a large skillet and sauté the garlic, ginger, cumin,
cinnamon, and turmeric for 2 minutes. Add the onions, carrots,
turnips, and potatoes and stir-fry for 5 minutes, or until all the
vegetables are well-coated with the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer
gently for 15 minutes. Add the chickpeas, raisins, zucchini,
mushrooms, and parsley and simmer for 15 minutes more. Season to
taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a
heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover,
and simmer over very low heat for 15 minutes. Do not remove the lid
during this time.

Stir the salt into the buckwheat and pile it onto a large serving
dish. Spoon the vegetables over it. Sprinkle with the cashew nuts,
and serve the vegetable juices separately. Garnish with the parsley
sprigs. Yield: 6 Servings.

Posted by Andy_Hall/Geocities.com to rec.food.veg on 6 Jan 1999
 

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