This makes a huge amount and I have the feeling that most of the leftovers are going to be consumed by me. I was surprised at how quickly the kasha cooks and it was very easy to make.

Kasha Casserole with Root Vegetables and Mushrooms

1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp caraway seeds
1/2 tsp black peppercorns
1/4 cup extra-virgin olive oil
2 medium onions, chopped
3 large portobello mushrooms, stemmed, caps cut into 1/2" cubes
2 medium parsnips, peeled and thinly sliced
2 medium carrots, peeled and thinly sliced
1 (15 oz) can chickpeas drained
1 cup whole kernal kasha
1 tbsp coarse sea salt or kosher salt
1/4 cup minced fresh flat-leaf parsley for garnish

1. In a kettle bring 4 cups of water to a boil. Put the coriander, fennel, caraway and peppercorns in a spice mill or a clean electric coffee grinder, or mortar and grind to a powder.

2. Warm a Dutch oven over high heat for 30 seconds. Add the oil, onions, and ground spices and saute for 2 minutes. Add the mushrooms and saute for 1 more minute, stirring. Add the parsnips and carrots and saute for 2 more minutes. Add the boiling water, chickpeas, kasha and salt. When the mixture returns to a boil, lower the heat, cover the pot and simmer until the kasha is tender, about 25 minutes.

3. Serve immediately, garnished with parsley and scallions.

This recipe is from Fresh Food Fast by Peter Berley

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