Peasant Kasha and Potatoes
By Cynthia Lair
Whole grains and vegetables have been the chief food of common people for centuries. Kasha and potatoes combine here for a rib-sticking meal. (Kasha is made of toasted buckwheat groats, which have no relation to wheat.) Wheat-free, dairy-free.
2-3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 teaspoon sea salt
2 cups boiling water
1 small red or yellow potato, cut into 1/4-inch cubes
1 shiitake mushroom, cut into very thin slivers
1 cup kasha
freshly ground pepper
Heat oil in a cast-iron skillet. Add onions, garlic, and salt; saute until the onion is soft. Put water on to boil. Scrub potatoes well and cut into tiny cubes. Add potatoes and mushrooms to onions; saute 2-3 minutes. Add kasha to mixture and stir. Pour in boiling water. Turn heat to low. Cover pot and let steep 15 minutes, until all water is absorbed. Fluff up and serve garnished with pepper. Check seasoning. Add more salt if necessary.
Preparation time: 25-30 minutes
Makes 6 servings