Kasha with zucchini and red bell pepper
Kasha with zucchini and red bell pepper recipe in the zucchini category
Recipe ingredients:
- 1 cup chicken broth
- 3 tablespoons olive oil
- 1 cup whole kasha
- 1 large egg, beaten lightly
- 1 onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, chopped
- 1 zucchini, scrubbed, halved lengthwise, and cut into 1/4 inch slices plain yogurt for garnish
Recipe method:
- In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil.
- In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.
- Remove the skillet from the heat, add the broth mixture slowly, the mixture will spatter, and cover the skillet tightly.
- Cook the kashya, covered over low heat for 10 to 15 minutes, or until the liquid is absorbed.
- While the kasha is cooking, in a skillet cook the onion, the garlic, and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.
- Add the zucchini and salt and black pepper to taste, increase the heat to moderately high, and cook the mixture, stirring, for 3 minutes, or until the zucchini is just tender.
- Stir the vegetables into the kasha and serve the kasha with a dollop of the yogurt.
Tags: kasha, red, bell, pepper, recipe, zucchini, recipes, cooking