July 11th, 2013
Rehoboth Eats, Kasha Pilaf with Roasted Veggies, Low Fat, Easy, Meatless any Day,Outdoor Cooking any Day, Perfect for Summer
I will have to thank Beth for this wonderful recipe. Serve it as a main meal for any meatless day of the week, just add a salad or sliced summer tomatoes. Perfect for company if you are cooking outdoors, as well.
The recipe uses buckwheat. Buckwheat is gluten free. It is not related to wheat, but to sorrel and rhubarb. Thought you might want to know.
This recipe can be modified to be gluten free very easily. First, instead of using Pam, just lightly oil the roasting pan. Secondly, instead of the commercially sold balsamic glaze, then, just reduce your own balsamic vinegar by placing a whole bottle (I use Pompeian) in a small saucepan and cook it medium low for several hours, depending on your stove. It will reduce to about 1/2 cup. Be patient, watch it and don’t let it burn. I have done that too.
KASHA PILAF WITH ROASTED VEGGIES
13 ounces Buckwheat – cooked according to directions on the box
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped mushrooms
Saute the above veggies and add to the cooked buckwheat. Set aside.
Pre-heat oven to 375 degrees. Oil roasting pan with either Pam or your favorite oil.
Cut: onion, red pepper, sweet potato, yellow and green summer squash. I cut about 1/2 cup each, but make it your own and cut more or less. Place on roasting pan and roast for about 45 minutes.
Mix pilaf and roasted veggies together.
Chill for 4 hours or overnight.
Drizzle with balsamic glaze or your own before serving. And….Enjoy!!
Tags: Buckwheat recipe, Delaware Beaches, Easy Recipe, Kasha Pila with Roasted Veggies, Low Fat Recipe, Main Meal, Meatless Any Day, Meatless Monday, Recipe, Recipes, Rehoboth Eat, Side Dish, Southern Delaware, Summer Recipe, Sussex County, Visiting Rehoboth Beach
