Mexican Kasha

Mexican Kasha

It's fiesta time for your taste buds when the mild flavor of kasha is paired with avocado and tomato in robust seasonings.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1
cup uncooked medium roasted buckwheat groats
1
egg
2 1/2
cups water
2
tablespoons butter or margarine
1
teaspoon red wine vinegar or cider vinegar
1/2
teaspoon salt
1/4
teaspoon ground cumin
2
medium onions, sliced
1
garlic clove, finely chopped
1
medium avocado, peeled and chopped (1 cup)
1
medium tomato, chopped (3/4 cup)
  1. Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until groats separate and dry.
  2. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.
  3. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Look for this interesting grain--buckwheat groats--in the rice or dry bean section of larger grocery stores or co-ops.
Serve With
Looking for a new version of Mexican rice? Look no further. This recipe stretches to 8 servings when served as a side dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 3 g,),
  • Cholesterol 70 mg;
  • Sodium 360 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 6 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.