Kasha with Pine Nuts, Kalamata Olives & Roasted Peppers
Makes 6 servings. Difficulty
1 red bell pepper 2 cups gf chicken stock or vegetable stock 2 Tablespoons unsalted butter 1/4 teaspoon salt 1 egg 1 cup kasha 1/3 cup cilantro, chopped 2 Tablespoons Italian parsley, chopped 1/4 cup extra virgin olive oil 3 Tablespoons fresh lemon juice 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/8 teaspoon hot red pepper flakes 2 large garlic cloves, minced 12 Kalamata olives 1/4 cup pine nuts, lightly toasted
Place the red pepper on a foil lined baking sheet and put under the broiler. Blacken all sides of the pepper, then transfer to a bowl and cover with plastic wrap. Let steam for about 15-20 minutes or until cool enough to handle. Remove the pepper and peel off the blackened skins and discard the seeds and stem. Dice and set aside.
Meanwhile, bring the stock, butter, and 1/4 teaspoon salt to a boil in a small saucepan. Lightly beat the egg in a bowl and add the kasha. Stir to coat the kernels.
In a medium skillet, add the kasha and cook over medium high heat, stirring constantly, for 2-3 minutes or until the egg has dried onto kasha and kernels seperate. Reduce heat to low.
Quickly stir in the boiling liquid. Cover the skillet tightly and simmer for 10 minutes or until the liquid is absorbed and the kasha kernels are tender.
While the kasha is cooking, place the cilantro and the next 8 ingredients (through garlic) in a food processor; process until smooth. Combine the dice roasted bell pepper, kasha, cilantro mixture, and olives in a large bowl. Adjust seasonings to taste with salt and freshly ground black pepper. Sprinkle with toasted pine nuts and serve.
We used Wolff’s Kasha in this recipe (www.thebirkettmills.com).