Title: Mexican Kasha (Gloria Rose)
Categories: 2try, Grain, Lowfat
Yield: 6 Servings

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)

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:
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 on Feb
24, 1997.