Recipe from Nancy Jane Richer
Adapted by Tara Parker-Pope
Updated Oct. 11, 2023
- Total Time
- 1 hour and 15 minutes
- Prep Time
- 30 minutes active time
- Cook Time
- 45 minutes inactive time
- Rating
- 4(69)
- Notes
- Read community notes
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer’s father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. “It was a magical omen,” Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer’s parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table. —Tara Parker-Pope
Featured in: Vegetarian Thanksgiving: Kasha Caliente
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Ingredients
Yield:6 to 8 servings
- 2cups vegetable broth
- 1cup kasha
- 3eggs, lightly beaten
- 4tablespoons butter
- 2large sweet onions, chopped
- 4large cloves of garlic, chopped
- 12ounce package frozen vegetable crumbles, MorningStar Farms brand, or similar
- 2large scallions, chopped
- 16oz. can of Mexicorn, drained
- 16oz. can fire roasted tomatoes, drained
- 16oz. can chili hot kidney beans, drained
- Juice and zest of 1 lime
- 1cup roasted salted pumpkin seeds
- 1tablespoon plus 1 teaspoon chili powder
- 1teaspoon cumin seeds
- 1teaspoon roasted dry cumin
- 1teaspoon dry cilantro leaves
- 2teaspoons garlic salt
- 1tablespoon dry Italian seasoning
- 1cup chile lime garlic tomatillo salsa
- 2cups Italian style shredded cheese blend
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
494 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 22 grams protein; 800 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium pot, bring vegetable broth to a boil. Immediately cover and turn off the heat. In a large skillet (preferably nonstick) over medium heat, add kasha and one-third of the beaten eggs. Stir, coating the kasha in the egg, and toasting the grains. Stir constantly, cooking until the egg is no longer visible. Add the just boiled broth and simmer for 10 to 15 minutes, until the liquid has absorbed. Remove to a bowl and set aside.
Step
2
In a large skillet over medium-high heat, add butter. Once the butter has melted add onion. Cook, stirring often, until onion has softened, then add garlic. Cook garlic for a minute, until fragrant. Add the vegetable crumbles and cook just until hot. Add the scallions, Mexicorn, fire roasted tomatoes, kidney beans, lime, chili powder, cumin seeds and dry cumin, dry cilantro, garlic salt, Italian seasoning, tomatillo salsa and remaining eggs. Fold in the cooked kasha and mix until thoroughly combined.
Step
3
Scrape mixture into a lightly oiled 9 x 13 baking dish. Top the mixture with shredded cheese and bake, uncovered, for 40 to 45 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serving with additional tomatillo salsa.
Ratings
4
out of 5
69
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Cooking Notes
AHW
What are frozen vegetable crumbles ? Mixed vegetables?
riah
is there a substitute for these? not a fan of processed fake meat
carol
Where does one get chile lime garlic tomatillo salsa? I live in CA and aren't familiar with it...lots of salsas here. Is there a receipe addendum to this? Thanks .
Nancy Jane Richer
I used Hatch Valley Green Chile, Tomatillo, Garlic and Lime Salsa from New Mexico. Use a tomatillo salsa if you cannot find it.
Leslie
No, it's a vegetarian hamburger substitute. I use these in chili and several other dishes. Very good.
Nancy Jane Richer
Mexicorn is canned corn with red and green sweet peppers and Mexican styled seasonings.
Nancy Jane Richer
You were right! Bake at 350 degrees for 40 to 45 minutes. I believe the oven temperature might have been omitted accidently as well as adding the roasted salted pumpkin seeds!
Leila
Given the volume of filling, I think next time I'll use a Dutch oven or something similar, rather than a skillet. Even my largest skillet was filled to the rim, so it was hard to stir and distribute everything evenly. But otherwise so psyched to try this dish ... thank you Nancy for the inspiration!
Dawn
I found that once I started mixing the ingredients before baking I just mixed it in the 9 x 13 baking pan. It made it a lot easier to get it mixed well and not make a mess. I have never tried anything like this before so when I had a team member tell me she was a vegetarian I offered to make her something for Thanksgiving. I chose this recipe and was blown away as were all of my co-workers. We could not believe it and everyone is requesting it again! Thanks from Southwest Indiana.
S
A 'substitute' for frozen veggie crumbles is to finely mince a lot of mushrooms and saute in lots of butter / oil until firm and well browned. Add salt and pepper. These are very good too.
I would use fresh cilantro: the dried version is tasteless.
Nancy Jane Richer
I used Bush's Chile Hot Dark Red Kidney Beans. These special beans are chili seasoned, that is, flavored with chili powder and Mexican seasonings. This is not canned chili with no meat. Chili or chile beans can be pintos, white beans or other beans in a chili flavored sauce. Many different companies make their own chili hot or mild beans.
Kellie's chef:
Strange recipe, in that it calls for a bunch of spices, but also for a lot of processed foods that contain a lot of sodium and spices. I skipped the last two eggs, and finished the dish in a covered skillet on the stovetop instead of in the oven; used tomatillos in place of the salsa; suggest some red bell pepper instead of the "mexicorn," and fresh cilantro instead of dried. Not sure what to do about the fake meat, which is kinda expensive and, y'know, fake.
jensharron
I took advice of others and reserved scallion and pepitas for garnish. I wonder if it intends to be 350 because I did 375 and it was done in about 35 minutesI also omitted the garlic salt and red hot beans, replaced with black beans and and garnished with charred jalapeños It’s a great way to pack veggies for kiddos, cauliflower shiitake and spinach.. it’s a great recipe idea but this is the first I’ve seen a poorly defined recipe on NYT
anne chaney
I left out the sunflower seeds and kept the scallions raw for a garnish along with some sliced radishes. The garnishes got rid of the ugly-ducking issue. Planning to make this again as a brunch dish with a sunnyside-up egg on top of each portion, lightly sauteed cherry tomatoes on the side. I recommend buying some imported kasha instead of the stuff in the supermarket kosher section. it is waaay tastier and not mushy.
connie
While the flavors in this were good, the texture was really off putting. I followed recipe exactly ( surmising 350 oven and addition of pumpkin seeds) and the result was a thick, stodgy mass. Will not be repeating
LS Gourmet
Pantry diving and decided to use up the kasha leftover from Rosh HaShanah. I had to substitute regular tomatilla salsa as suggested in the notes, also switched out the meat substitute in favor of mushrooms, but otherwise stuck to the recipe. I'm buying more kasha so I'll have an excuse to make this again, the SO (not a veggie) loved it - almost as much as the veggie son.
naomi
This makes a ton of food. I didn't use the salsa, didn't drain the roasted tomatoes, only used 2 eggs, and baked it for just 15min. I also skipped the pumpkin seeds because I wasn't sure where to add them in. Next time, I'd double the beans. Super yummy, don't be put off by the canned items!
Christine
I think she's referring to the soy meat substitute crumbles. Or use veggie burgers- I imagine that would work.
Kellie's chef:
Strange recipe, in that it calls for a bunch of spices, but also for a lot of processed foods that contain a lot of sodium and spices. I skipped the last two eggs, and finished the dish in a covered skillet on the stovetop instead of in the oven; used tomatillos in place of the salsa; suggest some red bell pepper instead of the "mexicorn," and fresh cilantro instead of dried. Not sure what to do about the fake meat, which is kinda expensive and, y'know, fake.
Dawn
I found that once I started mixing the ingredients before baking I just mixed it in the 9 x 13 baking pan. It made it a lot easier to get it mixed well and not make a mess. I have never tried anything like this before so when I had a team member tell me she was a vegetarian I offered to make her something for Thanksgiving. I chose this recipe and was blown away as were all of my co-workers. We could not believe it and everyone is requesting it again! Thanks from Southwest Indiana.
Nancy Jane Richer
Hi Dawn,
I appreciate your kind words and am thrilled that you loved the recipe! I used a 13x9x2 pan to mix and bake it. Thank you for making my Kasha Caliente!
Nancy Jane Richer
Thank you for making my recipe! It is an honor to be a part of your Thanksgiving meal.
cruzer5
What is "chili hot kidney beans"? Is this simply canned chili made with beans, i.e. no meat?
Nancy Jane Richer
I used Bush's Chile Hot Dark Red Kidney Beans. These special beans are chili seasoned, that is, flavored with chili powder and Mexican seasonings. This is not canned chili with no meat. Chili or chile beans can be pintos, white beans or other beans in a chili flavored sauce. Many different companies make their own chili hot or mild beans.
Leila
Given the volume of filling, I think next time I'll use a Dutch oven or something similar, rather than a skillet. Even my largest skillet was filled to the rim, so it was hard to stir and distribute everything evenly. But otherwise so psyched to try this dish ... thank you Nancy for the inspiration!
Nancy Jane Richer
I am thrilled you liked my recipe! Enjoy it in good health!
Guilty sugar-lover;)
Hey, where is the oven temperature? I'm just putting into the oven now and guessed at 350 degrees.
Tastes delicious.
Nancy Jane Richer
You were right! Bake at 350 degrees for 40 to 45 minutes. I believe the oven temperature might have been omitted accidently as well as adding the roasted salted pumpkin seeds!
Kathy von Foerster
Do pumpkin seeds go in with scallions, corn, etc?
Nancy Jane Richer
Yes! Please add the roasted and salted pumpkin seeds with the scallions, mexicorn, chili hot dark red kidney beans or chili hot beans, fire roasted tomatoes, tomatillo salsa, vegetable crumbles and the seasonings. They provide a nut like flavor and wonderful crunch to the recipe!
Robert W Easton
Where's the heat?
Nancy Jane Richer
The chile lime tomatillo salsa is very hot plus I used chili hot beans. You could always add more hot pepper sauce or salsa. If you like heat, add a habanero to the mix. I suggested putting extra salsa on each piece when it is served. If you make my recipe, let it reflect your taste by adding what you like.
carol
Where does one get chile lime garlic tomatillo salsa? I live in CA and aren't familiar with it...lots of salsas here. Is there a receipe addendum to this? Thanks .
Nancy Jane Richer
I used Hatch Valley Green Chile, Tomatillo, Garlic and Lime Salsa from New Mexico. Use a tomatillo salsa if you cannot find it.
Melo in Ohio
Or just sautee some onions and mushrooms and add them to the cooked kasha along with some briefly microwaved frozen peas.
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