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 |