Kasha with vegetables and gluten-free gravy

1. Measure some kasha in a glass or a measuring cup, then tip the grain into a frying pan.

2. In the same glass or cup, pour water, measuring one-and-a-quarter times the volume of kasha you took, and pour the water into a sauce pan to boil it, adding a generous amount of salt or a bouillon cube. Ideally, use a pan that can go into the oven and be covered, such as a cast iron pan. Otherwise we'll change the vessel later.

3. With a table spoon, measure some butter. If the kasha you measured amounted to something like a standard drinking glass or mug, then a half table spoon will do.

4. Pre-heat your oven to 350 degrees Fahrenheit (180 Celsius).

5. While you boil the water, roast the kasha in the frying pan. Roast it "dry", without using any oil or water. Use a wooden spoon to move the kasha around in the pan. If the kasha starts to stick or turn black, you've gone too far.  Alternatively, use pre-roasted kasha and skip to step 6.

6. Remove the kasha from the flame. Mix the butter with the kasha until it is all melted.

7. By now the water should be boiling. Lower the flame. Pour the kasha into the water. Without covering the pan, leave on low heat until all the water has evaporated.

8. If your pan cannot go into the oven, move the kasha into a pan or dish that can.

9. Cover the pan or dish that will go into the oven. If you are using a pyrex dish that has no top, perhaps you have a larger dish you can place on top.

10. Place in the oven and leave for 30 to 45 minutes. Over time, you will see how long you like to leave it, which will depend on your taste and your oven.

11.  While the kasha was in the oven, I sauteed some vegetables (I used frozen Asian stirfry mix).  Then, I folded this into the kasha for the last 10-15 minutes of the baking time.

12.  I served this dish with nori cut into thin strips and vegan gravy


For the Gluten-free Gravy (very good)

1.  Saute sliced onions in a skillet and remove (Shiitake would also work very well)

2  Melt 2 Tablespoons coconut oil, ghee, or vegan butter

3.  Quickly stir in 2 1/2- 1/3 amarynth flour (I used quinoa flour)

4.  Add 2 cups vegetable broth (I used one cube but this was too salty- next time I'll use half a cube) and stir  constantly.

5.  add herbal mixture (I used an Italian blend plus hing)

6.  fold in onions and/or shiitake