Ingredients
- 1 1/3 to 1 1/2 cups chicken broth (or water or vegetable broth if you want it to be a vegetarian dish)
- 1 1/2 cups water (or broth)
- 2/3 cup buckwheat (rinsed and drained, PURCHASE and USE KASHA NOT buckwheat)
- 2 tablespoons margarine (or butter)
- 1 small brocolli crown (separated into flowerets)
- 1 large onion, chopped
- 1 cup diced yellow summer squash or zucchini
- 1 cup chopped peeled carrots (2 medium)
- 4 garlic cloves (fine minced)
- 1 tablespoon minced fresh basil (or 1 teaspoon dried basil, rubbed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup ricotta cheese (8 ounces)
- 1 large eggs, slightly beaten
- 1 cup mozzarella cheese, shredded
How to Make
-
Step 1: In a medium saucepan combine 1 1/3 cups chicken broth and the kasha, or buckwheat groats and 1 1/2 cups broth or water. Bring to boiling; reduce heat. Cover and simmer until all of the liquid is absorbed.
-
Step 2: Grease a 1 1/2-quart casserole dish.
-
Step 3: In the meanwhile, in a large skillet melt margarine or butter. Add in broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add in garlic and saute for 1-2 minutes. Add cooked kasha basil, salt, and pepper. Remove from heat.
-
Step 4: In a small mixing bowl stir together ricotta cheese and egg.
-
Step 5: Spoon half of the kasha mixture into casserole dish. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in a preheated 350 degrees F oven for 25-30 minutes, or till heated through.
-
Step 6: Uncover; sprinkle with shredded cheese. Return to oven for about 3 minutes, or till cheese is melted.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.