Comida Kraft
Recipe Box

Kasha with Zucchini and Peppers

5
(1) 1 Review
Prep Time
10
min.
Total Time
45
min.
Servings

5 servings

As one reviewer noted, this mélange of zucchini and peppers with kasha is easy to make, great to nosh on and perfect on a salad or as a side.

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What You Need

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Make It

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  • Mix kasha and egg white until well blended. Heat nonstick skillet on medium heat. Add kasha mixture; cook 3 minutes or until dry and grains have separated. Transfer kasha to small bowl; set aside.
  • Melt butter in medium skillet with tight-fitting lid. Add onion and garlic; cook and stir 3 minutes or until crisp-tender. Add zucchini and peppers; cook and stir an additional 3 minutes. Add kasha, cumin and broth; mix well.
  • Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until most of the liquid is absorbed. Let stand, covered, 10 minutes. Stir in cheese.

Substitute

Prepare as directed, substituting olive oil for the butter.

Substitute

Substitute whole grain kasha for the coarse grain kasha. Increase the cooking time if necessary.

Substitute

Substitute vegetable broth for the chicken broth.

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 25mg
Sodium 550mg
Carbohydrate 34g
Dietary fiber 3g
Sugars 3g
Protein 14g
   
Vitamin A 35 %DV
Vitamin C 40 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Coastie61 |

    I live in a house with two other adults and we have made this recipe at least a half dozen times. It is healthy, relatively easy to make and is great to pick at all week long. It goes well in salads, as a side or as the main dish. Its delicious!

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