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2 cups chicken broth
1 cup whole kasha
1 tsp. dried oregano leaves crumbled
1 tsp. dried thyme leaves crumbled
2 cups sliced fresh mushroom
12 oz. smoked cooked ham
1 red or yellow sweet pepper
½ cup thinly sliced red onion rings
8 cups torn spinach leaved
½ cup pecan halves, toasted tomato wedged if desired
2/3 salad oil
1/3 cup red wine vinegar
2 Tbsp. grainy Dijon mustard
2 tsp. fresh minced garlic
½ tsp. freshly ground black pepper
In medium saucepan, boil broth and stir in kasha, oregano, and thyme. Reduce heat to medium-low, simmer, cover for 10 minutes or until water is absorbed.
While kasha is cooking, prepare vinaigrette. In jar with tight-filling lid, combine oil, vinegar, mustard, garlic, and pepper; shake well. Cut ham and pepper into julienne strips.
In large skillet, combine mushrooms, ham pepper, onion, and vinaigrette. Cook on medium heat just until headed through about 4 to 5 minutes. In large bowl, combine hot mixture, kasha and spinach.
Transfer to serving platter, sprinkle with pecans. Garnish with tomato wedges if desired. Serve immediately.