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Oven Baked Kasha

Created by Mepps on January 27, 2014

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)

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.