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Kasha with Roasted Sweet Potatoes Peas
Ingredients
Makes 4 servings
- 2 large sweet potatoes, peeled and cut into 1/2-inch dice
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 large yellow onion, finely chopped
- 1 cup coarse kasha (buckwheat groats)
- 2 cups vegetable broth or water
- 1 cup frozen peas
Method
- Preheat the oven to 425°F
- Spread the sweet potatoes on a lightly oiled baking pan and drizzle 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 broth and bring to a boil
- Reduce the heat to low, cover and simmer until the kasha is cooked, about 15 minutes
- Add the peas and roasted sweet potatoes and season with salt and pepper to taste
- Stir gently to combine
- Serve immediately
Full List of Potato Recipes
Full List of Sweet-Potato Recipes
Baked Sweet Potato:
Preheat oven to 450 F Peel the sweet potatoes and cut lengthwise into ¼ inch thick slices Cut slices into ¼ inch wide strips In a large bowl place the fries, olive Continue Reading →
Preheat oven to 450 F Peel the sweet potatoes and cut lengthwise into ¼ inch thick slices Cut slices into ¼ inch wide strips In a large bowl place the fries, olive Continue Reading →
Roasted Sweet Potatoes:
Preheat the oven to 425°F Spread the sweet potatoes on a lightly oiled baking pan and drizzle with 1 tablespoon of the oil Season with salt and pepper to taste and Continue Reading →
Preheat the oven to 425°F Spread the sweet potatoes on a lightly oiled baking pan and drizzle with 1 tablespoon of the oil Season with salt and pepper to taste and Continue Reading →