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Dairy
Easy
1 Hour
Diets 
I like to diversify which grains are in my diet and how I prepare them. (Think outside kasha varnishkes!) I know I may be a minority, but I really like kasha! Kasha or buckwheat is a nutrient-dense food whose texture is between barley and brown rice. It has a nutty flavor and is available in whole, medium, or fine granulation. It is rich in iron and contains almost all the B vitamins and phosphorus. It can be eaten as a side dish or as a breakfast cereal. I created this recipe as a light, wholesome, healthful supper.
1 cup kasha
1 and 1/2 cups water
1/2 teaspoon Gefen Salt
1 cup (200 mililiters) leben
3/4 cup (150 mililiters) yogurt
3 tablespoons low-fat sour cream or 3% quark cheese
2 beaten eggs
1 and 1/2 tablespoons butter
2 medium onions, chopped
14 ounces (400 grams) sliced mushrooms, such as Glicks, drained
2 green zucchini, cubed
2 yellow zucchini, cubed
1 teaspoon Gefen Salt
1/2 teaspoon dry dill weed, such as Pereg
pinch of nutmeg
black pepper, to taste
1 tablespoon Gefen Lemon Juice
1/4 cup freshly minced parsley
Bring water to a boil in a large saucepan. Add kasha, cover and cook over low heat until water is absorbed five to ten minutes. Remove from heat and fluff with a fork. Add remaining kasha ingredients and mix well.
Preheat oven to 350 degrees. In a large skillet, sauté onions in butter until soft. Add mushrooms and zucchini. Cover and cook over low-medium heat for five minutes. Add remaining mushroom ingredients. Mix well.
Combine both mixtures and mix well. Spread into a greased 9- x 13-inch (33- x 23-centimeter) pan. Bake for 35–40 minutes, uncovered. Sprinkle parsley over casserole five minutes before it’s done. Remove from oven and let sit for a few minutes before serving. Serve with a scoop of cottage cheese garnished with freshly chopped dill, on the side.
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