*  Exported from  MasterCook  *
 
                      PEASANT-STYLE KASHA AND POTATOES
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Oil
    1       md           Onion -- chopped
    4                    Garlic cloves -- minced
    1       t            Thyme
    1       c            Buckwheat
    2       c             -- water; boiling
    2       md           Potatoes -- scrubbed, diced
    1                    Recipe Tahini Miso Sauce OR
                         -Tofu and Peanut Sauce
 
    Cook the diced potatoes by modified boiling or by
   cooking them in a pressure cooker until they are
   tender. Keep warm until needed.
   
    While the potatoes are cooking, heat the oil in a
   large skillet. Add the onion, garlic, and thyme. Saute
   for 2-3 minutes.
   
    Wash and drain the buckwheat; then add it to the
   skillet with the onions. Stir constantly for about 3
   minutes.
   
    Remove the skillet from the heat and pour the boiling
   water over teh buckwheat. Thencover the skillet,
   return it to the heat, and simmer over low heat until
   the water is absorbed (about 20 minutes).
   
    Add the hot, cooked potatoes and toss lightly.
   
    Place each portion on an individual serving plate and
   cover it with sauce. Garnish with chopped parsley, if
   desired.
   
    Variations:
   
    Add about 1 pound of tofu, cut into small cubes,
   along with the potatoes. This addition goes best with
   the Tahini Miso Sauce.
   
    Serve with Ginger Tofu and replace the Tahini Miso
   Sauce or the Tofu and Peanut Sauce with the sauce from
   the Ginger Tofu recipe.
   
    from the files of DEEANNE
  
 
 
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