Recipe Du Jour March

Nana’s Gluten-Free Kasha Casserole

Directions for Cooking Kasha and Rice Pasta Shells:

-1 cup Pacific Foods Chicken Broth
-2 T. organic butter or no transfat butter substitute
-1 cup filtered water for kasha; 1 quart water for shells
-¼ tsp. salt (or to taste)
-dash of white or black pepper (optional)
-1 cup Kasha (buckwheat groats)
-1/2 cup brown rice pasta shells

Heat broth, one cup water, fat, and seasonings to boiling. In a separate non-stick skillet or saucepan, lightly beat an egg with a fork. Add the kasha. Stir to coat kernels evenly. Cook the mixture over high heat for 2-3 minutes, stirring constantly until egg has dried. Reduce heat to low. Stir in the boiling liquid. Cover tightly; simmer for 8-12 minutes or until kasha kernels are tender and the liquid is absorbed. While the kasha is simmering, boil the one quart of water with salt. Add the pasta shells and cook al dente. Mix the shells with the kasha when both are fully cooked.

Directions for Vegetable Mixture:

-½ cup minced onions or shallots
-¼ cup diced celery
-½ cup diced or shredded carrots
-¼ cup diced red/yellow peppers, opt.
-1 T. extra virgin olive oil or grapeseed oil

Saute all vegetables in the oil and a little chicken broth, if needed. When soft, add to the kasha noodle mixture. This recipe may be served immediately or put into a greased casserole and microwaved to reheat.

SERVES: 8