Tex-Mex Kasha

By Marian Burros

Updated October 27, 2021

Total Time
30 minutes, plus freeze time
Rating
4(15)
Comments
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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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Ratings

4 out of 5
15 user ratings
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Comments

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MF

I used regular buckwheat, not kasha, and was skeptical that a can of tomatoes (I used diced since it didn’t specify) would provide enough liquid. But it seemed to work okay! I added a can of beans (drained) to make this more substantial for lunches. I also assume that the “freeze” instructions in step 2 are because this was in a collection of recipes that freeze well? I’m not freezing it.

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