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Kasha w/Pesto (D)
Source: N. Scham, Rochester, NY - 1994 Buckwheat Recipe Contest
Serves: 6

1 cup buckwheat groats (kasha)
2-1/2 cups water
1/4 tsp. sea salt
2 tablespoons olive oil
1 tablespoon butter, softened
4 cloves garlic, finely minced
1/2 cup chopped walnuts
1 cup finely chopped fresh parsley
2 tsp. basil (imported)
1 cup grated Parmesan cheese
1/2 cup sliced black olives
1/2 cup soy bacon bits (optional)

Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.

Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese, and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.

Poster's Notes:
I have a friend who works for Bob's Red Mill. When I found this recipe I called her up to ask if she'd ever tried it. Turns out she hadn't made it but had sampled it and that it was unusual and quite tasty. Since I'm housebound by the ice and have all the ingredients but the olives I may have to have this for dinner! (I will probably substitute marinated artichoke hearts for the olives...)

Posted by Gypsy/Phyllis-Wilson

Nutritional Info Per Serving: N/A