Greek Kashi
I like Kashi, that chewy, wonderful blend of grains and seeds, and I like to mix it with stuff for supper. Tonight will be Greek style Kashi with beef (I'd prefer lamb, but my store nearly never has it and so...)
For those eating along with me, here's the recipe.
1 pkg Kashi (the one cup baggy in the box)
2 cups veggie or beef broth
2 Tbls Greek seasoning
1lb ground beef
1 small chopped onion
chopped garlic, salt and pepper to taste
Brown the ground beef, draining off the fat, then finish it up with the onion, garlic and s&p. Add the Kashi, broth and Greek seasoning. Stir well, bring to a boil, then reduce to a steady simmer. Cover and cook for 25 minutes, until grain is tender and liquid absorbed, stirring every few minutes. Add more broth if needed.
This is really good served with a sprinkle of feta cheese, some calamata olives and a bowl of avoglomeno soup. If you don't have the cheese, olives or soup, it's still damned good!
For those eating along with me, here's the recipe.
1 pkg Kashi (the one cup baggy in the box)
2 cups veggie or beef broth
2 Tbls Greek seasoning
1lb ground beef
1 small chopped onion
chopped garlic, salt and pepper to taste
Brown the ground beef, draining off the fat, then finish it up with the onion, garlic and s&p. Add the Kashi, broth and Greek seasoning. Stir well, bring to a boil, then reduce to a steady simmer. Cover and cook for 25 minutes, until grain is tender and liquid absorbed, stirring every few minutes. Add more broth if needed.
This is really good served with a sprinkle of feta cheese, some calamata olives and a bowl of avoglomeno soup. If you don't have the cheese, olives or soup, it's still damned good!