Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 large green pepper, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 teaspoon pure mild chili powder (see note)
  • ¾ cup buckwheat groats (kasha), preferably whole
  • 3 cups canned tomatoes
  • Freshly ground black pepper to taste
  • 1 cup coarsely grated Monterey Jack cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      309 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 12 grams protein; 28 milligrams cholesterol; 418 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 or 4 servings

Preparation

  1. Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  2. Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.
  • Pure chili powder contains nothing but powdered dried chili, no other spices or herbs. It can be found in many speciality food shops.

25 minutes

Dining and Cooking