1 ½ cups quinoa-corn elbows
2 Tbsp extra-virgin olive oil
1 large onion, chopped
Sea salt
⅓ cup raw sunflower seeds
1 ⅓ cups kasha
2 ⅔ cups boiling water
1 cup chopped parsley
Leslie Cerier is the author of “Gluten-Free Recipes for the Conscious Cook [4].” For more recipes, please visit www.lesliecerier.com [5].
When I was growing up, the only whole grain my mother made was kasha, and she made it so well that I still consult her. Here’s a gluten-free variation of her kasha varnishkes, made with golden quinoa-corn elbows. Corn pasta provides great eye appeal, but you can use any type of gluten-free shaped pasta.
Links
[1] https://wholegrainscouncil.org/grain/buckwheat
[2] https://wholegrainscouncil.org/grain/corn
[3] https://wholegrainscouncil.org/grain/quinoa
[4] http://www.amazon.com/exec/obidos/ASIN/1572247371/oldwayspreservat/103-1446448-4127826
[5] http://www.lesliecerier.com