Guest guest Posted January 3, 2001 Report Share Posted January 3, 2001 * Exported from MasterCook * Kasha-Bean " Meatballs " Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 142 Serving Size : 1 Preparation Time :0:00 Categories : Mirkin's 20/30 Fat & Fiber Beans And Legumes Grains And Cereals Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bouillon 1 cup whole kasha 15 ounces canned pink beans -- drained and rinsed 1/2 cup cilantro OR fresh flat-leaf parsley leaves 1 teaspoon minced ginger root 1 small jalapeno chili -- cut into chunks 1/2 teaspoon mild curry powder 1/2 cup toasted wheat germ -- (optional) You can serve these with any dipping sauce you like such as the Yogurt Dipping Sauce (see separate recipe) or use them in " spaghetti sauce and meatballs " type recipes. Preheat the oven or toaster oven to 350F. Bring the bouillon to a boil in a small pot. Stir in the kasha, reduce heat and simmer, covered, until the kasha is just tender but not mushy, about 10 minutes. Drain off any excess liquid. Meanwhile, combine the remaining ingredients, except wheat germ, in a food processor fitted with the metal blade and puree until smooth. Transfer the bean mixture to a bowl. Combine the bean mixture and the cooked kasha. Shape into small (1/2-inch) balls. If you wish, roll each ball in the wheat germ to coat lightly. Arrange the balls on a foil-covered baking sheet and bake 15 to 20 minutes or until lightly browned. Serve with toothpicks. Yield: about 50, per 5 balls: calories: 90, fat: 1g, fiber: 5g. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.