moroccan vegetable stew with roasted buckwheat
6 servings 
 
2 Tbsp  olive oil
2   garlic cloves
  coarsely chopped
1 tsp  grated fresh ginger
1 tsp  ground cumin
1 tsp  ground cinnamon
1/2 tsp  ground turmeric
2 small  onions; quartered
3 medium  carrots; coarsely chopped
4   baby turnips
  trimmed and quartered
1/2 lb.  sweet potatoes
  peeled and cubed
1 cup  tomato juice
1 cup  water
1-1/2 cup  cooked chick-peas
1/2 cup  seedless raisins
2 small  zucchini; thinly sliced
1-1/2 cup  button mushrooms
  halved if large
2 Tbsp  chopped fresh parsley
  salt
  freshly ground black pepper
3 cup  water
2-1/2 cup  roasted buckwheat (kasha)
2 Tbsp  olive oil
1/2 tsp  salt
1/2 cup  cashew nuts, toasted
  parsley sprigs; for garnish
  heat the oil in a large skillet and saute the garlic, ginger, cumin,
  cinnamon, and turmeric for 2 minutes. add the onions, carrots, turnips,
  and
  potatoes and stir-fry for 5 minutes, or until all the vegetables are
  wellcoated with the spice mixture.
  add the tomato juice and water; bring to a boil, cover, and simmer gently
  for 15 minutes. add the chickpeas, raisins, zucchini, mushrooms, and
  parsley and simmer for 15 minutes more. season to taste.
  meanwhile, prepare the buckwheat. bring the water to a boil in a
  heavybottomed 2-quart saucepan. add the buckwheat and oil, cover, and
  simmer over very low heat for 15 minutes. do not remove the lid during
  this time.
  stir the salt into the buckwheat and pile it onto a large serving dish.
  spoon the vegetables over it. sprinkle with the cashew nuts, and serve
  the
  vegetable juices separately. garnish with the parsley sprigs.
  source the inspired vegetarian * typed for you by karen mintzias
 
 
 
(ID: 77864) Mirror: rec.food.recipes: Mon, Nov 17, 2003


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