Prep 30 mins
Cook 50 mins
Roasted buckwheat groats, also called “kasha,” have a nutty flavor and a distinctive aroma. They are a powerhouse of nutrition, containing all eight essential amino acids as well as B vitamins, vitamin E, iron, potassium, and phosphorus.
- 1 1⁄2 cups dried kasha
- 3 cups canned chicken broth
- 2 tablespoons butter
- 1 large onion, chopped
- 6 carrots, cut into 1/4-inch dice
- 6 garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped dates or 1⁄2 cup dried cherries
- 1⁄3 cup chopped flat leaf parsley
- 1⁄3 cup chopped of fresh mint
- 4 eggs
- In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
- Stir in the broth; bring to a boil.
- Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
- Preheat the oven to 350°; butter a shallow 2-quart baking pan .
- In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
- Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
- In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
- Pat the mixture into the prepared pan.
- Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
- Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.