Emely's Healthy Recipe: Curried Buckwheat And Mushroom Loaf

Emely's Healthy Recipe: Curried Buckwheat And Mushroom Loaf

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This recipe can be cooked with a litlle afford. Buckwheat is often classed with grains, although in fact its an herb indigenous to the Russian steppes. Kasha is roasted hulled buckwheat kernels. Heres a vegetarian version of meat loaf, wrapped in cabbage leaves to keep it moist; its great for dinner but also for sandwiches on toasted rye the next day. Makes 8 servings.

CURRIED BUCKWHEAT AND MUSHROOM LOAF

INGREDIENTS :
1 cup coarse-medium or coarse kasha (toasted buckwheat groats)
112 cups walnut pieces
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 celery ribs, minced
1 medium carrot, shredded through the large holes of a box grater
6 ounces cremini or white button
mushrooms, cleaned and thinly sliced
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon salt
1 small head Savoy cabbage
Canola oil for greasing the loaf pan
3 large eggs, at room temperature
14 cup chopped parsley leaves
Dijon mustard for garnish

DIRECTIONS :
1. Toast the kasha in a large skillet set over medium - low heat until nutty and lightly browned, stirring often, about 3 minutes.
2. Meanwhile, bring 2 cups water to a boil in a medium saucepan set over high heat.
3. Add the toasted buckwheat, cover, reduce the heat to medium-low, and simmer until all the water has been absorbed, about 12 minutes. Let stand at room temperature, covered, for 5 minutes before fluffing with a fork. Set aside.
4. Place the walnut pieces in the skillet, set it over medium heat, and toast until lightly browned and aromatic, about 3 minutes. Transfer to the bowl of a food processor fitted with the chopping blade and set aside.
5. Melt the butter in the skillet over medium heat. Add the onion and cook, stirring often, just until softened, about 2 minutes.
6. Add the celery and carrot; continue cooking, stirring frequently, until aromatic, about 2 minutes.
7. Add the mushrooms; continue cooking, stirring once or twice, until they give off their liquid and it reduces to a glaze, about 6 minutes.
8. Add the garlic, curry powder, ginger, cumin, and salt. Cook, stirring constantly, for 30 seconds. Transfer to a large bowl and cool for 15 minutes.
9. Process the walnut pieces until finely ground; stir them into the vegetable mixture. Also stir in the fluffed buckwheat. Set aside.
10. Bring a large pot of water to a boil over high heat. Tear off the cabbage leaves, add them to the pot, and boil until very pliable, about 3 minutes. Drain in a colander set in the sink and refresh under cool running water.
11. Position the rack in the center of the oven; preheat the oven to 350F. Bring a large teakettle of water to a boil over high heat.
12. Lightly oil a 9x5x3-inch loaf pan. Line the bottom and sides of the pan with cabbage leaves; some of them should stick 3 or 4 inches over the top rim.
13. Lightly beat the eggs in a small bowl; stir them and the parsley into the buckwheat mixture. Mound the mixture into the prepared pan, spreading it evenly to the corners. Fold the overhanging leaves over the loaf, then cover with more cabbage leaves, sealing the loaf in the pan.
14. Take the teakettle off the heat and let the water stop boiling. Place the loaf pan in a large, deep roasting pan or baking dish. Pour the very hot water into the larger pan until the water level reaches halfway up the outside of the loaf pan.
15. Bake until a knife inserted into the center of the loaf comes out clean and the loaf itself feels set, about 1 hour.
16. Remove the hot pan from the hot water bath; cool on a wire rack for at least 15 minutes before unmolding and serving with Dijon mustard on the sideor cool completely in the refrigerator and serve chilled.


Wish you all lots of fun with cooking and bon apetit...Emely

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