Free Recipe Mexican Kasha (Gloria Rose)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mexican Kasha (Gloria Rose) Recipe
1 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped green bell pepper
1/2 c Chopped red bell pepper
2 Cloves minced garlic
4 tb Fat-free chicken broth
1 ts Dried oregano
1/2 ts Ground cumin
1 ts Chili powder, mild
32 oz No-salt-added whole
-tomatoes, canned
3/4 c Uncooked kasha, medium grain
-(roasted buckwheat, groats)
-(about 2.25 cups cooked)
Mexican Kasha (Gloria Rose) Preparation
Here”s an alternative to rice. KASHA: Roasted buckwheat, like groats. 1/4 cup (3/4 cup prepared) contains 170 cals, 5 calories from fat. DRAIN tomatoes and reserve the liquid. Coarsely chop. 1) Saute onion, celery, peppers and garlic in broth 5 minutes or until soft. 2) Add herbs, spice and tomatoes with the liquid and the kasha. Bring to a boil, cover and simmer 15 minutes or until kasha is tender and liquid is absorbed. Fluff with fork. PER SERVING: 101 cals (2% cff); trace amount of fat; 38 mg sodium; estimated by author. 122 cals (7.6% cff); 1.2 g fat; 58 mg sodium; estimated by MC linking Kasha to Buckwheat Groats. Edited for easier rescaling by PATh. On my shelf: <phannema@wizard.ucr.edu> to ELF 2/24/97> Gloria Rose (1996) Low-Fat Cooking for Good Health. NY: Avery. (ISBN – 0-89529-686-1; paper ). 1993 edition HB. Recipe by: Low-Fat Cooking for Good Health (1996) Posted to Digest eat-lf.v097.n053 by PATh <phannema@wizard.ucr.edu> on Feb 24, 1997.
Cooking Temperature:
Recipe Serves: 6
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