KASHA AND VARNISHKES A LA BEVERLY HILLS

[Guest guest]

KASHA AND VARNISHKES A LA BEVERLY HILLS

Ingredients:

 

4 quarts (3.8 liters) water

2 t. salt

1/4 lb. (340 gr) Westbrae corn twists pasta or Ancient Harvest quinoa

pasta

1 medium onion, chopped

4 medium carrots, peeled and coarsely shredded

3 cloves garlic, minced

3 T. extra virgin olive oil

2 to 3 T. water

1 C. (237 ml) raw, untoasted buckwheat groats

1 t. salt

2 C. (480 ml) water

3 T. raw pumpkin seeds 4 T. raw walnut pieces

 

Directions:

 

Start water heating in a large stock pot while preparing other

ingredients.

 

Add pasta to boiling water, and cook until soft, about 10 minutes.

Drain in a colander.

 

Combine onion, carrots, garlic, olive oil, and water in a large

skillet or wok, and cook over high heat until soft and almost browned,

about 10 to 12 minutes, adding more water as needed. Set aside.

 

Combine buckwheat groats, salt and water in a 2-quart (2 liter)

saucepan, cover, and bring to a boil over high heat. Turn heat down to

low and steam for 15 to 20 minutes, checking halfway through to make

sure there is sufficient liquid. Set aside.

 

Combine pumpkin seeds and walnuts in a dry non-stick skillet and toast

over high heat, stirring constantly, until golden brown, about 2

minutes. Immediately remove to a bowl or dish to prevent burning.

 

When all the components are cooked, combine them in the large skillet

with the carrots and onions. Toss well and adjust seasonings with salt

and pepper. Serves 6.