Contributed By: acarolwilsonModified from: www.cdkitchen.com
This is a delicious, nutritious dish that is loved by meat eaters and vegetarians. The Kasha (buckwheat) adds great consistency and nutrition.
1 can STEWED TOMATOES
3 cups VEGETABLE BROTH
1 can KIDNEY BEANS
1 tbl CHILI POWDER
1 tsp PAPRIKA
1 tbl MINCED GARLIC
2 tbl DICED ONIONS
1 tsp CUMIN
1/2 tsp GROUND OREGANO
1 tsp SALT
1 tsp PEPPER
3/4 cup WHOLE KASHA (UNCOOKED)
1/2 cup CHEDDAR CHEESE OR 1/2 CUP NONFAT YOGURT
IN A LARGE SKILLET: SAUTE THE THE GARLIC, ONION AND SPICES FOR A FEW MINUTES ON LOW. THEN ADD TOMATOES, AND BROTH. BRING TO A LIGHT BOIL FOR 10 MINUTES. ADD BUCKWHEAT GROATS (KASHA) AND KIDNEY BEANS, COVER AND REDUCE TO A SIMMER. SIMMER FOR 10-15 MINUTES OR UNTIL KASHA IS TENDER. SERVE HOT WITH MELTED CHEESE OR NONFAT YOGURT ON TOP.
Serve hot. This recipe can be made very spicy or mild. Play with the recipe to make to to get the flavor you like best! Plain tortilla chips go great with the dip. Top with yogurt or cheese to top it off.
Total Preparation Time: Less than 15 minutes Ingredients: Rice, Pasta & Bread Actual Cooking Time: 15 to 30 minutes Number of Servings: 6 Special Features: Vegetarian Nutrition Content: Good Source of Calcium High Fiber Meal Type: Soups & Stews