Recipe 4 All: Moroccan Vegetable Stew with Roasted Buckwheat Recipe — Every recipe in the World on this site.

Recipe 4 All: Moroccan Vegetable Stew with Roasted Buckwheat Recipe

Moroccan Vegetable Stew with Roasted Buckwheat

Yield: 6 servings
2tablespoon Olive oil
2  Garlic cloves
-- coarsely chopped
1teaspoon Grated fresh ginger
1teaspoon Ground cumin
1teaspoon Ground cinnamon
½teaspoon Ground tumeric
2sm Onions; quartered
3md Carrots; coarsely chopped
4  Baby turnips
-- trimmed and quartered
½lb Sweet potatoes
-- peeled and cubed
1cups Tomato juice
1cups Water
cups Cooked chick-peas
½cups Seedless raisins
2sm Zucchini; thinly sliced
cups Button mushrooms
-- halved if large
2tablespoon Chopped fresh parsley
  Freshly ground black pepper
3cups Water
cups Roasted buckwheat (kasha)
2tablespoon Olive oil
½teaspoon Salt
½cups Cashew nuts, toasted
  Parsley sprigs; for garnish

Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time.

Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs.

Your Moroccan Vegetable Stew with Roasted Buckwheat is ready. Buon appetito!

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