I have to tell you, I’m in a rut. A grain rut.

I cook so many pots of rice that I have a cupboard stocked with recipe inspiring grains. Jared and wholly ignored.

So the other day, when I removed the brown basmati rice jar from the shelf, I actually thought about it for a moment. Do I really want another bowl of rice and vegetables for dinner.


Kind of, but then I noticed the jars of oats (rolled and steel-cut), amaranth, millet, couscous, cracked wheat, barley, and kasha. The kasha, little brown and green triangular fruit seeds, caught my eye. It’s often considered to be a grain, but it’s actually a fruit seed of a rhubarb relative that has been roasted.

When I scooped the kasha from the bulk bin into the paper bag, I planned to bring it home and grind it to make buckwheat flour for crepes. With all the rice making, this didn’t happen. While raw buckwheat is mild, roasted buckwheat is robust with toasted nutty flavors. It’s also gluten-free and high in essential amino acids, calcium, vitamin E, and B vitamins.

Just the sort of pick me up I needed.

So, I forgot about the rice and cooked a pot of kasha with roasted sweet potatoes, red onions, green peas, and then made a ginger miso sauce. The colors in this recipe are bright: orange, red, green, and brown and so are the flavors: sweet, sour, nutty, and warm.

It may not be your typical Oscar night fare, but it’s a sure winner, a bit understated perhaps but entirely worthy of praise and dinner.

kasha with vegetables in a ginger miso sauce

Kasha and Vegetables with Ginger Miso Sauce
(printable recipe)
Yield 4 servings

for the Kasha and Vegetables:
2 large sweet potatoes (peeled and cut into 1/2-inch dice)
2 tablespoons olive oil
sea salt
fresh ground black pepper
1 large red onion (chopped)
1 cup toasted kasha (roasted buckwheat groats)
2 cups water
2 tablespoons fresh ginger (peeled and finely chopped)
1 cup peas (frozen)
for the Ginger Miso Sauce:
adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
1/4 cup miso
3 tablespoons water
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon fresh ginger (peeled and finely chopped)
garnish: brown rice vinegar and black sesame seeds
for the Ginger Miso Sauce: Combine all ingredients and whisk together in a small bowl. Set aside.

for the Kasha and Vegetables: Preheat oven to 425 F. Line a baking tray with parchment paper. Spread the sweet potatoes on the tray and toss with 1 tablespoon of the oil. Season with salt and pepper to taste and roast until tender, about 25 minutes, stirring once about halfway through. Set aside.

In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, cover, and cook, stirring occasionally, until browned, about 10 minutes. Stir in the kasha. Add the water and ginger and bring to a boil. Reduce the heat to low, cover, and simmer until the kasha is cooked, about 15 minutes.
Add the peas, roasted sweet potatoes, and miso sauce. Stir gently to combine. Season with salt, pepper, and brown rice vinegar to taste. Serve warm.
(This recipe is inspired by Robin Robertson’s recipe for “Kasha with Roasted Sweet Potatoes and Peas” found in 1,000 Vegan Recipes).


  1. SashaInTheKitchen says

    that dish looks healthy and absolutely beautiful . I need to try some kasha and love how you did it with the miso sauce (did a miso sauce for braised chicken last week). Also, the peas and sweet potato mixed in look and sound lovely.

  2. Aaron Malys says

    Ginger and Miso, I cannot get enough of them, and over anything with sweet potatoes –> oh my!


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