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 and Vegetables with Ginger Miso Sauce
Yield 4 servings
adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
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.