- PREP-TIME: 30 MINUTES / READY IN: 50 MINUTES
- MAKES 11 CUPS
- SERVING SIZE: 2¾ CUP
Dry-roasted buckwheat (aka kasha) has a rich, nutty flavor and is the backbone of this hearty gluten-free meal. Potatoes and golden beets become sweet and tender as they’re cooked with aromatic onion, garlic, and caraway seeds, while cabbage adds a subtle, almost crunchy texture. The four-ingredient cashew-based dill cream is a perfect topper, lending brightness to the heftier grains and root veggies. If you have one, a smoothie blender works great to make it perfectly creamy. This satisfying kasha and root veggie meal is great for when you’re in the mood for healthy, hassle-free comfort food.
TIPS
Cashews: To quick-soak cashews, place them in a saucepan and add water to cover. Bring to boiling; reduce heat. Cover and simmer 10 minutes; drain well. Place in an airtight container and refrigerate up to 3 days or freeze for up to 3 months.
Gluten-free: Despite its name, buckwheat is not a wheat but a member of the rhubarb family and a great option if you’re gluten-free. As always, if you or someone you’re cooking for is avoiding gluten, be sure to check labels and look for certified gluten-free products, to eliminate any concerns about cross-contamination. Find out more about this handy gluten-free grain with our guide to buckwheat.
Kasha: In the U.S., kasha refers to roasted buckwheat groats, while in Eastern Europe, kasha simply means porridge.
By Nancy Macklin, RDN,Sep 16, 2024
INGREDIENTS
- ½ cup raw cashews, quick-soaked and drained (see tip, recipe intro)
- 2 tablespoons white wine vinegar
- ¼ cup coarsely chopped fresh dill
- ½ to ¾ cup unsweetened, unflavored plant-based milk
- 1½ cups chopped onions
- 6 cloves garlic, minced
- 1 tablespoon caraway seeds
- 1½ cups dry kasha (roasted buckwheat groats)
- 1 lb. small red potatoes, halved
- 1 lb. small golden beets, trimmed and halved
- 1 12- to 16-oz. pkg. shredded cabbage (3 to 4 cups)
- 1¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Fresh dill (optional)
INSTRUCTIONS
- To make dill cream, in a blender or food processor combine cashews, vinegar, and ¼ cup fresh dill. Cover and blend, gradually adding milk, until smooth and the consistency of a thick syrup.
- In a large pot cook onions and garlic over medium-high 5 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add caraway seeds; cook 1 to 2 minutes or until aromatic. Add kasha, potatoes, beets, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until kasha and vegetables are tender, stirring occasionally and adding water as needed to prevent sticking.
- Stir in cabbage; cook 3 to 5 minutes or until cabbage has wilted. Season with salt and pepper. Drizzle servings with dill cream and, if you like, top with fresh dill.
NUTRITIONAL INFORMATION:
Per serving (2¾ cup): 558 calories, 101 g carbohydrates, 20 g protein, 10 g total fat, 1 g saturated fat, 0 g cholesterol, 640 mg sodium, 13 g fiber, 17 g sugar
Note: Nutritional information is provided as an estimate only.