cup whole kasha
1-1/4 cups red wine or vegetable broth
1-1/4 cups tomato juice
1 ounce butter
2 cups fresh bread crumbs
1/2 cup finely chopped red, yellow and/or green bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 eggs, lightly beaten
1/4 cup barbecue sauce
1 ounce worcestershire sauce (optional)
1/2 cup fine-ground kasha
2 tablespoons vegetable oil
Cucumber-Yogurt Dressing (optional) Recipe follows
a saucepan, cook and stir kasha until toasted, about 3 minutes.
Add wine, tomato juice and butter; bring to a boil. Reduce heat
and simmer, covered, until liquid is absorbed, about 10 minutes.
a bowl, combine bread crumbs, bell pepper, onion, celery, eggs,
barbecue sauce and Worcestershire, if using. Stir in cooled kasha.
To prepare each patty: Form about 3/4 cup kasha mixture into a 1/2-thick
patty. Coat on both sides with fine-ground kasha. Chill until firm.
To cook patties: Over medium heat, heat oil in a large skillet (preferably
nonstick). Cook patties until crisp and golden, about 8 minutes,
Serve burgers topped with Cucumber Yogurt Dressing or, if desired,
on a bun with sliced onion and Cucumber-Yogurt Dressing or spicy
YIELD: 6 portions
Dressing: Combine 1/3 cup plain low fat yogurt with 1/4 cup
peeled, seeded and finely diced cucumber, 1/2 teaspoon garlic and
1/8 teaspoon salt.
Loaf: Lightly spray inside of an 8- x 4-inch loaf pan with cooking
spray. Dust pan with fine-ground kasha, tapping sides and bottom
to remove excess. Prepare kasha mixture as described above; lightly
pack in prepared pan. Bake at 350ºF until top is firm to the
touch and loaf begins to pull away from sides, about 50 minutes.