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Ingredients
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A
signature dish at Tony's in Houston: Grilled lamb chops rest on
a bed of kasha pilaf.
1 cup whole kasha
1/4 cup olive oil
1-1/2 cups peeled, diced eggplant
2/3 cup chopped onion
1 tablespoon minced garlic
2 cups chicken or vegetable broth
1 cup diced tomato
1/3 cup pitted, sliced kalamata olives
1/2 cup torn basil leaves
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Method |
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In
a 12-inch skillet, place kasha; cook and stir over medium-high heat
until fragrant, about 2 minutes; remove to a bowl. Heat oil in the
same skillet; add eggplant, onion and garlic; cook and stir until
onion is tender, about 3 minutes. Add chicken broth; bring to a boil;
stir in toasted kasha. Cover and reduce heat to medium-low; cook until
liquid is absorbed, about 9 minutes. Let stand 3 minutes. Stir in
tomato and olives. Transfer to a bowl and sprinkle with basil. Serve
with grilled lamb chops, if desired.
YIELD: 6 portions |
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