Moroccan Vegetable Stew With Roasted Buckwhea

* Exported from MasterCook *

MOROCCAN VEGETABLE STEW WITH ROASTED BUCKWHEA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
2 Garlic cloves
-- coarsely chopped
1 t Grated fresh ginger
1 t Ground cumin
1 t Ground cinnamon
1/2 ts Ground tumeric
2 sm Onions -- quartered
3 md Carrots -- coarsely chopped
4 Baby turnips
-- trimmed and quartered
1/2 lb Sweet potatoes
-- peeled and cubed
1 c Tomato juice
1 c Water
1 1/2 c Cooked chick-peas
1/2 c Seedless raisins
2 sm Zucchini -- thinly sliced
1 1/2 c Button mushrooms
-- halved if large
2 tb Chopped fresh parsley
Salt
Freshly ground black pepper
3 c Water
2 1/2 c Roasted buckwheat (kasha)
2 tb Olive oil
1/2 ts Salt
1/2 c 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.

* Source: The Insprired Vegetarian * Typed for you by
Karen Mintzias



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