"Tex-Mex" Kasha Orange Onion Salad Recipe

Name: "Tex-Mex" Kasha Orange Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 1 stalk celery, chopped; 1 large green pepper, chopped; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon cumin; 1 teaspoon pure mild chili powder (see note); 3/4 cup buckwheat groats (kasha), preferably whole; 3 cups canned tomatoes; Freshly ground black pepper to taste; 1 cup coarsely grated Monterey Jack cheese

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

1
Heat oil in medium skillet.
2
Add onion, celery, pepper and garlic and saute until onion is soft.
3
Stir in oregano, cumin and chile powder along with kasha and tomatoes.
4
Season to taste with pepper; reduce heat and cover.
5
Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
6
Freeze.
7
To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 1 stalk celery, chopped, 1 large green pepper, chopped, and more.

Yes, "Tex-Mex" Kasha Orange Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

"Tex-Mex" Kasha Orange Onion Salad

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