Kasha Chili
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| 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. |
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| 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) |
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| 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. |
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| fs |
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| (ID: 11632) Mirror: rec.food.recipes: Wed, Jul 23, 2003 |