Dry-roasted buckwheat (aka kasha) has a rich, nutty flavor and is the backbone of this hearty gluten-free meal. Potatoes and golden beets become sweet and tender as they’re cooked with aromatic onion, garlic, and caraway seeds, while cabbage adds a subtle, almost crunchy texture. The four-ingredient cashew-based dill cream is a perfect topper, lending brightness to the heftier grains and root veggies. If you have one, a smoothie blender works great to make it perfectly creamy. This satisfying kasha and root veggie meal is great for when you’re in the mood for healthy, hassle-free comfort food.
Tips
Cashews: To quick-soak cashews, place them in a saucepan and add water to cover. Bring to boiling; reduce heat. Cover and simmer 10 minutes; drain well. Place in an airtight container and refrigerate up to 3 days or freeze for up to 3 months.
Gluten-free: Despite its name, buckwheat is not a wheat but a member of the rhubarb family and a great option if you’re gluten-free. As always, if you or someone you’re cooking for is avoiding gluten, be sure to check labels and look for certified gluten-free products, to eliminate any concerns about cross-contamination. Find out more about this handy gluten-free grain with our guide to buckwheat.
Kasha: In the U.S., kasha refers to roasted buckwheat groats, while in Eastern Europe, kasha simply means porridge.
For more inspiration, check out these tasty ideas:
- Roasted Eggplant and Buckwheat Groats Fattoush
- Buckwheat Tabbouleh with Chard, Chickpeas, and Creamy Garlic Dressing
- Roasted Buckwheat Salad
- Roasted Garlic, Delicata Squash, and Farro Stew
- ½ cup raw cashews, quick-soaked and drained (see tip, recipe intro)
- 2 tablespoons white wine vinegar
- ¼ cup coarsely chopped fresh dill
- ½ to ¾ cup unsweetened, unflavored plant-based milk
- 1½ cups chopped onions
- 6 cloves garlic, minced
- 1 tablespoon caraway seeds
- 1½ cups dry kasha (roasted buckwheat groats)
- 1 lb. small red potatoes, halved
- 1 lb. small golden beets, trimmed and halved
- 1 12- to 16-oz. pkg. shredded cabbage (3 to 4 cups)
- 1¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Fresh dill (optional)
Instructions
- To make dill cream, in a blender or food processor combine cashews, vinegar, and ¼ cup fresh dill. Cover and blend, gradually adding milk, until smooth and the consistency of a thick syrup.
- In a large pot cook onions and garlic over medium-high 5 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add caraway seeds; cook 1 to 2 minutes or until aromatic. Add kasha, potatoes, beets, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until kasha and vegetables are tender, stirring occasionally and adding water as needed to prevent sticking.
- Stir in cabbage; cook 3 to 5 minutes or until cabbage has wilted. Season with salt and pepper. Drizzle servings with dill cream and, if you like, top with fresh dill.
The post Kasha Pot with Potatoes, Cabbage, and Golden Beets appeared first on Forks Over Knives.
