Kasha Chili
here is an interesting chili recipe that i found recently on the 
internet (www.thebirkettmills.com). it uses roasted buckwheat (kasha) 
which is good for celiacs and others who have wheat digestion 
problems. 
 
 
1   28 oz.) can stewed tomatoes
3 cup  vegetable broth
1   1412 oz.) can pinto beans
1 Tbsp  chili powder
1 tsp  paprika
1 tsp  crushed or minced garlic
1 tsp  cumin
1/2 tsp  ground oregano
1/2 tsp  celery salt
1/4 tsp  pepper
3/4 cup  whole kasha (uncooked)
 
 
in large skillet: add tomatoes, broth and spices. bring to a light 
boil for 10 
minutes. add kasha and pinto beans, cover and reduce to a simmer. 
simmer 
for 10 to 15 minutes or until kasha is tender. serve hot. 
 
fs 
 
 
 
 
-- 
(ID: 11632) Mirror: rec.food.recipes: Wed, Jul 23, 2003


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