Broccoli with Kasha and Black Bean Sauce
Makes about 8 1-cup servings
What a happy marriage of flavors!
dry kasha (use buckwheat groats for a milder flavor)
15-ounce can black beans, drained
roasted red peppers
chopped fresh cilantro
Cut off broccoli stems. Cut or break the tops into bite-size florets. Peel the stems with a sharp knife, then slice into 1/2-inch rounds. Set aside.
Bring water to a boil in a large saucepan. Add kasha and salt. Cover and simmer for about 10 minutes, or until all the liquid has been absorbed.
While kasha is cooking, combine and purée beans, red pepper, lemon juice, tahini, chili powder, cumin, coriander, and cilantro in a food processor or blender.
Just before you are ready to eat, steam broccoli over boiling water for about 5 minutes, or until it is bright green and just tender.
Place a generous amount of kasha on each serving plate, then top with steamed broccoli and black bean sauce.
Per 1-cup serving
- Calories: 193
- Fat: 3.3 g
- Saturated Fat: 0.5 g
- Calories from Fat: 15.5%
- Cholesterol: 0 mg
- Protein: 8.4 g
- Carbohydrates: 36 g
- Sugar: 2.4 g
- Fiber: 9.3 g
- Sodium: 324 mg
- Calcium: 76 mg
- Iron: 2.4 mg
- Vitamin C: 62.4 mg
- Beta Carotene: 893 mcg
- Vitamin E: 1.6 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.