"Tex-Mex" Kasha Orange Onion Salad

By Marian Burros

Published March 1, 1983

Total Time
25 minutes
Rating
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Ingredients

Yield:3 or 4 servings

  • 1 tablespoon vegetable oil

  • 1 large onion, chopped

  • 1 stalk celery, chopped

  • 1 large green pepper, chopped

  • 1 clove garlic, minced

  • 1 teaspoon dried oregano

  • ½ teaspoon cumin

  • 1 teaspoon pure mild chili powder (see note)

  • ¾ cup buckwheat groats (kasha), preferably whole

  • 3 cups canned tomatoes

  • Freshly ground black pepper to taste

  • 1 cup coarsely grated Monterey Jack cheese

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

37 grams carbs; 29 milligrams cholesterol; 321 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 9 grams fiber; 439 milligrams sodium; 14 grams protein; 8 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

  1. Step 1

    Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.

  2. Step 2

    Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Tip

  • Pure chili powder contains nothing but powdered dried chili, no other spices or herbs. It can be found in many speciality food shops.

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Comments

Sylvia

I'm not sure I understand why the cooked groats need to be frozen, let alone what happened to the oranges. Is this maybe a partial something?

Sylvia

I'm not sure I understand why the cooked groats need to be frozen, let alone what happened to the oranges. Is this maybe a partial something?

MA

This is a duplicate of the Tex-Mex Kasha recipe. Fresh orange sections with red onion, mint and a vinaigrette with a dash of hot sauce would be interesting over buckwheat groats cooked in the usual way and cooled.

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