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    You are in: Home / Low-cholesterol / Kasha with Vegetables Recipe
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    Kasha with Vegetables

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 21, 2013

      I had to try this after reading about it in Dr. Weil's book, 8 Weeks to Optimum Health. This was so easy to make. I had to visit a health food store to find buckwheat groats, which I toasted on a tray in my toaster oven. I flavored it with soy sauce which further deepened the earthy quality of the liquid from the soaked mushrooms. Thanks, Rita, for posting this for me! Love your intro to the recipe, too. Made for Bargain Basement Tag game.

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    • on September 28, 2005

      I'm so sorry Rita, but we really didn't like this. I have eaten kasha before and it has not been my favorite but has been ok, and I had just enough left to make this recipe so I decided to try it with already sliced dehydrated mushrooms. I think cooking the kasha in the mushroom soaking liquid was just not appealing to us. I appreciate the opportunity to try such healthy stuff.

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    • on April 06, 2003

      I've never tried kasha before,and I love the flavor.The box I bought was the granulated kind. I added button mushrooms to this too. Thanks, I love trying new foods!

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    Nutritional Facts for Kasha with Vegetables

    Serving Size: 1 (67 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 65.9
     
    Calories from Fat 2
    22%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 11.3 mg
    0%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.8 g
    7%
    Protein 2.1 g
    4%

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