Categories: January2011, bento, kasha, lunch, whole grains

Ingredients

• 2 c Kasha
• 4 c Water
• 2 tb Oil
• 5 lg Onions, diced
• 2 ea Carrots, diced
• 2 ea Celery stalks, diced
• 3 ea Galric cloves, chopped
• 1/2 c Tamari
• 1/2 ts Parsley
• 1/2 ts Garlic powder
• 1/2 ts Basil
• 1/4 ts Salt
• 1/8 ts Cayenne
• 3 tb Tahini

Directions

1. n a large pot, bring water to a boil & add kasha: cook for 15 to 20 minutes, till soft.

2. Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes.

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