Kasha with Bowties and Tempeh

Kasha, while not considered very “Italian” is a popular grain in my beloved Belle Paese. This dish is traditionally Eastern European, but frankly it’s so nutrient-dense and so delicious, that I cook it all the time, regardless of where I am in the world.

Makes 2-3 servings

Ingredient List:

• Extra virgin olive oil
• Soy sauce
• Balsamic vinegar
• 4 ounces, tempeh, cut into small cubes
• Kasha
• ½ cup toasted kasha
• 1 ¼ cups spring or filtered water
• Pinch sea salt
• 1/3 cup small bowtie pasta
• ¼ each finely diced red onion, celery, carrot
• Extra virgin olive oil
• ½ cup shredded green cabbage
• Soy sauce
• 3-4 fresh shiitake mushrooms (or other mushrooms), stemmed and thinly sliced
• 2-3 sprigs fresh flatleaf parsley, coarsely chopped

Step By Step Instructions:

Prepare the tempeh by placing a generous amount of oil in a skillet with a generous splash each soy sauce and balsamic vinegar over medium heat. Lay tempeh cubes in the oil mixture and allow to brown, turning the cubes to brown evenly. Transfer the tempeh to a dish and make the kasha.

Heat a dry skillet over medium heat and pan toast the kasha (even though it’s toasted), by stirring it constantly until most of the grains are golden brown and it smells nutty.

While you pan toast the kasha, bring the water to the boil in a medium saucepan. Add a pinch of salt. When the kasha is ready, add the pasta to the water along with the diced vegetables. Slowly add the kasha (because if you dump it in while it’s hot, the water will foam over). Give it a quick stir, add a splash of soy sauce, cover and reduce heat to low. Cook for 12-14 minutes, until the liquid has all been absorbed.

You can serve the kasha just like this, but if you want to up the ante, take these next steps.

Place a small amount of olive oil in a large skillet with shredded cabbage over medium heat. When the cabbage begins to sizzle, cook, stirring until it begins to wilt. Stir in mushrooms and a splash of soy sauce and cook, stirring until the mushrooms release their juices and reabsorb them. Add the tempeh and season lightly with soy sauce. Cook, stirring for about 5 minutes. Fold in kasha and bowties and stir well. Stir in parsley and serve immediately.

Cook’s Tip: You can use blonde, untoasted kasha, but you will need to pan toast it longer to achieve the brown color and nutty flavor.