A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour. "I believe this dish should be part of Canadian Living's birthday celebration, as it is one of the many cultural dishes that make up the mosaic of our Canadian kitchens," says Cindy. Look for buckwheat in supermarkets or delicatessens.
- 1 cup (250 mL) kasha, (roasted buckwheat)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) butter
- 1 large onion, chopped
- 1/2 tsp (2 mL) dried thyme
- 1 cup (250 mL) sauerkraut, drained
- 1/4 cup (60 mL) chicken stock
- 1/2 cup (125 mL) sour cream
In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside.
Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix into buckwheat.
Place half of the sauerkraut in bottom of 6-cup (1.5 L) casserole; spoon buckwheat mixture over top. Cover with remaining sauerkraut. Drizzle with chicken stock. Bake in 300°F (150°C) oven for about 30 minutes or until heated through, Serve with sour cream.
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