RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kasha with Potatoes and Tahini Sauce - pareve
"Whole grains and vegetables have been the chief food of common people for centuries. Kasha and potatoes combine here for a rib-sticking meal." Cynthia Lair Makes 6 servings 1 teaspoon safflower oil 1/8 teaspoon toasted sesame oil 1 small sweet onion -- chopped 2 cloves garlic -- minced 1 pinch coarse salt 2 cups boiling water 2 medium red potatoes -- or one large 2/3 pound baking potato 4 mushrooms -- sliced 1 cup kasha (roasted buckwheat groats) Freshly ground pepper 3/4 cup Tahini Sauce (see archivist's note) Heat the oil in a 2 quart pot. Add onions, garlic and salt and saute until the onion is soft. Put water on to boil. Scrub potatoes well and cut into 1/2-inch cubes. Add potatoes and mushrooms to onions, stir and saute 1/2 minute. Add kasha to mixture and stir. Pour in boiling water. Turn heat to low. Cover pot and simmer 15 minutes. Fluff up and serve garnished with freshly ground pepper. Preparation time: 25-30 minutes Source: Cynthia Lair, Feeding the Whole Family Archivist's note: Recipes for Tahnini sauce may be found in the "Spices and Condiments" category of the archives.
