Kasha Caliente
Updated April 29, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour and 15 minutes
- Prep Time
- 30 minutes active time
- Cook Time
- 45 minutes inactive time
- Rating
- Comments
- Read comments
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Ingredients
2 cups vegetable broth
1 cup kasha
3 eggs, lightly beaten
4 tablespoons butter
2 large sweet onions, chopped
4 large cloves of garlic, chopped
12 ounce package frozen vegetable crumbles, MorningStar Farms brand, or similar
2 large scallions, chopped
16 oz. can of Mexicorn, drained
16 oz. can fire roasted tomatoes, drained
16 oz. can chili hot kidney beans, drained
Juice and zest of 1 lime
1 cup roasted salted pumpkin seeds
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon roasted dry cumin
1 teaspoon dry cilantro leaves
2 teaspoons garlic salt
1 tablespoon dry Italian seasoning
1 cup chile lime garlic tomatillo salsa
2 cups Italian style shredded cheese blend
Nutritional analysis per serving (6 to 8 servings)
49 grams carbs; 103 milligrams cholesterol; 494 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 26 grams fat; 11 grams fiber; 800 milligrams sodium; 22 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
What are frozen vegetable crumbles ? Mixed vegetables?
Mexicorn is canned corn with red and green sweet peppers and Mexican styled seasonings.
is there a substitute for these? not a fan of processed fake meat
I took advice of others and reserved scallion and pepitas for garnish. I wonder if it intends to be 350 because I did 375 and it was done in about 35 minutes I also omitted the garlic salt and red hot beans, replaced with black beans and and garnished with charred jalapeños It’s a great way to pack veggies for kiddos, cauliflower shiitake and spinach.. it’s a great recipe idea but this is the first I’ve seen a poorly defined recipe on NYT
I left out the sunflower seeds and kept the scallions raw for a garnish along with some sliced radishes. The garnishes got rid of the ugly-ducking issue. Planning to make this again as a brunch dish with a sunnyside-up egg on top of each portion, lightly sauteed cherry tomatoes on the side. I recommend buying some imported kasha instead of the stuff in the supermarket kosher section. it is waaay tastier and not mushy.
While the flavors in this were good, the texture was really off putting. I followed recipe exactly ( surmising 350 oven and addition of pumpkin seeds) and the result was a thick, stodgy mass. Will not be repeating