Kasha with Zucchini and Red Bell Pepper

1. 1

   In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil.

2. 2

   In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.

3. 3

   Remove the skillet from the heat, add the broth mixture slowly (the mixture will spatter), and cover the skillet tightly.

4. 4

   Cook the kashya, covered over low heat for 10 to 15 minutes, or until the liquid is absorbed.

5. 5

   While the kasha is cooking, in a skillet cook the onion, the garlic, and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.

6. 6

   Add the zucchini and salt and black pepper to taste, increase the heat to moderately high, and cook the mixture, stirring, for 3 minutes, or until the zucchini is just tender.

7. 7

   Stir the vegetables into the kasha and serve the kasha with a dollop of the yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.