Kasha with vegetables

Ingredients
•1 cup kasha, roasted buckwheat
•2 cups water
•3-4 tbsp olive oil, divided
•1 cup chopped celery
•1 cup chopped broccoli flowers
•½ cup chopped carrots
•½ cup chopped summer squash
•1 tbsp parsley
•1 tsp salt
•½ tsp pepper
•½ cup cashew nuts

Preparation
1. Cook roasted buckwheat in a saucepan (1 cup of kasha + 1 tbsp oil + 2 cups water).
2. Meanwhile, heat the oil in the pan. Add all the vegetables and sauté for 5 to 6 minutes. Once kasha is cooked, add that in the pan and cook with vegetables and all seasoning for another 3 minutes. Add nuts just before you turn off the heat. Sprinkle parsley on the plate before serving.
3. Typically this Jewish dish is cooked with bowtie pasta. Simply omit pasta, it becomes a great dish on Ekadasi.

Serves
1-2 Persond

By Madhavi Devi Dasi