Gluten Free Veggies And Kasha With Balsamic Vinaigrette Recipes

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GLUTEN-FREE LAMB WITH KASHA



Gluten-Free Lamb with Kasha image

When you put lamb together with kasha, lemon and hearty-flavored herbs, it's the flavors of Eastern Europe that you are mingling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h34m

Yield 6

Number Of Ingredients 10

1 lamb boneless shoulder, 1 1/2 pounds
1 medium onion, chopped (1/2 cup)
1 1/4 cups water
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 garlic clove, finely chopped
1/2 cup uncooked kasha (roasted buckwheat groats), (roasted medium-grind buckwheat groats)
2 cups frozen cut green beans

Steps:

  • Remove fat from lamb. Cut lamb into 3/4-inch pieces. Spray 4-quart nonstick Dutch oven with cooking spray; heat over medium heat. Cook lamb in Dutch oven about 10 minutes, stirring frequently, until brown.
  • Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
  • Stir in buckwheat kernels and frozen green beans. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed.

Nutrition Facts : Calories 215, Carbohydrate 11 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg

GLUTEN-FREE VEGGIES AND KASHA WITH BALSAMIC VINAIGRETTE



Gluten-Free Veggies and Kasha with Balsamic Vinaigrette image

Balsamic vinaigrette provides a flavorful addition to this kasha and veggies salad - a delicious side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 11

1 cup water
1/2 cup uncooked buckwheat kernels (kasha)
4 medium green onions, thinly sliced (1/4 cup)
2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1 medium unpeeled cucumber, seeded, chopped (1 1/4 cups)
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
  • In large bowl, mix kasha and remaining salad ingredients.
  • In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

KASHA WITH VEGETABLES



Kasha with Vegetables image

Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

Provided by Rita1652

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 ounces dried mushrooms
1 cup toasted buckwheat groats (kasha)
1 large carrot, sliced
1 medium onion, coarsely chopped
salt or natural soy sauce

Steps:

  • Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
  • Drain, saving the soaking water, and slice, discarding any tough portions.
  • Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
  • Cover and simmer until water is absorbed.
  • Add salt or natural soy sauce to taste.

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