KASHA CALIENTE
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer's father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. "It was a magical omen," Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer's parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table.
Provided by Tara Parker-Pope
Categories main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
- In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
- Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 796 milligrams, Sugar 10 grams, TransFat 1 gram
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Manu Tshisikule
[email protected]I love this kasha caliente recipe! It's so easy to make and it always turns out delicious. I've made it for my family and friends many times and they all love it too.
Cecilia Loehman
[email protected]This kasha caliente was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Shafaqat Gill Shafaqat Gill
[email protected]I'm not a big fan of kasha, but this recipe changed my mind. The kasha caliente was so flavorful and satisfying. I will definitely be making this again.
Md Md Habib
[email protected]This recipe is a keeper! The kasha caliente was delicious and I loved the unique flavor combination. I will definitely be making this again.
Md Asif Khan Mahin
[email protected]I made this kasha caliente for a party and it was a huge success. Everyone loved it! I will definitely be making it again.
inverstor ifawole
[email protected]The kasha caliente was a bit bland for my taste. I think I would have liked it better if I had added more spices.
Md Helal Hossain
[email protected]This recipe was easy to follow and the kasha caliente turned out great. I especially liked the addition of the chorizo, which gave the dish a nice smoky flavor.
Deven Cauthon
[email protected]I've never had kasha caliente before, but this recipe was a great introduction. The dish was flavorful and satisfying, and I loved the contrast between the tender kasha and the crispy vegetables.
Craig Chadwick
[email protected]The kasha caliente was a bit too spicy for my taste, but my husband loved it. He said it was the best kasha he's ever had.
Oumar Rajabalee
[email protected]This kasha caliente recipe was a hit with my family! The flavors were bold and delicious, and the dish was easy to make. I will definitely be making this again.