MEXICAN KASHA
It's fiesta time for your taste buds when the mild flavor of kasha is paired with avocado and tomato in robust seasonings.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
- Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
- Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.
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MONOAR KHAN
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred it with less poblano peppers.
Glenn John
[email protected]Overall this was a good recipe. I would definitely make it again, but I would make a few minor changes. Maybe add more spices and use a different type of cheese.
Rafi Alonzz
[email protected]The kasha was a bit too mushy for my liking. I think I would have preferred it with a bit more texture.
Robson Aretas
[email protected]This dish was a bit too bland for my taste. I think I would have preferred it with more spices.
George Grimaldi
[email protected]This was a really easy recipe to follow and the results were delicious. The kasha was cooked perfectly and the vegetables were still crisp. Loved the addition of the cotija cheese.
Walid Hajj
[email protected]Great recipe! I made this for a potluck and it was a hit. Loved the combination of the sweet corn and the poblano peppers.
School Lusolo
[email protected]Loved the unique flavor of this dish! The kasha had a wonderful texture and the poblano peppers added a nice kick. Will definitely be adding this to my regular rotation of meals.
Aurora Days
[email protected]This recipe was very easy to follow and the results were fantastic. The kasha was cooked to perfection and the vegetables were still crisp. I would definitely recommend this recipe to anyone looking for a tasty and healthy meal.
Ecole Pigier
[email protected]This was a really unique and flavorful dish. I loved the combination of the kasha and the vegetables. Will definitely be making this again!
Rustam44gbuyt Ghafariuu6
[email protected]This dish was a bit too spicy for my taste. I think I would have preferred it with less poblano peppers.
Arion Mustafa
[email protected]Overall this was a good recipe. I would definitely make it again, but I would make a few minor changes. Maybe add more spices and use a different type of cheese.
Sardarzayad Khalil
[email protected]The kasha was a bit too mushy for my liking. I think I would have preferred it with a bit more texture.
Zayne Young
[email protected]This dish was a bit bland for my taste. I think I would have preferred it with more spices.
OWEN JOHNSON
[email protected]Great recipe! I made this for a potluck and it was a hit. Loved the combination of the sweet corn and the poblano peppers.
Israel Merced sr
[email protected]This was a really easy recipe to follow and the results were delicious. The kasha was cooked perfectly and the vegetables were still crisp. Loved the addition of the cotija cheese.
Srijan Bk
[email protected]Loved the unique flavor of this dish! The kasha had a wonderful texture and the poblano peppers added a nice kick. Will definitely be adding this to my regular rotation of meals.
Mike Taylor
[email protected]Followed the recipe to a T and it turned out great! The kasha had a nice nutty flavor that paired well with the spicy poblano peppers. A great vegetarian main course.
Samuel Muyoboke
[email protected]This Mexican kasha was an absolute delight! The flavors were so rich and satisfying. I especially loved the combination of the poblano peppers and the sweet corn. Will definitely be making this again!