Broccoli with Kasha and Black Bean Sauce

Makes about 8 1-cup servings

What a happy marriage of flavors!

1 large bunch broccoli
4 cups water
2 cups dry kasha (use buckwheat groats for a milder flavor)
1/2 teaspoon salt
1 15-ounce can black beans, drained
1/2 cup roasted red peppers
2 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup chopped fresh cilantro


Cut off broccoli stems. Cut or break the tops into bite-size florets. Peel the stems with a sharp knife, then slice into 1/2-inch rounds. Set aside.

Bring water to a boil in a large saucepan. Add kasha and salt. Cover and simmer for about 10 minutes, or until all the liquid has been absorbed. While kasha is cooking, combine and purée beans, red pepper, lemon juice, tahini, chili powder, cumin, coriander, and cilantro in a food processor or blender. Just before you are ready to eat, steam broccoli over boiling water for about 5 minutes, or until it is bright green and just tender. Place a generous amount of kasha on each serving plate, then top with steamed broccoli and black bean sauce.

Per 1-cup serving: 193 calories; 3.3 g fat; 0.5 g saturated fat; 15.5% calories from fat; 0 mg cholesterol; 8.4 g protein; 36 g carbohydrate; 2.4 g sugar; 9.3 g fiber; 324 mg sodium; 76 mg calcium; 2.4 mg iron; 62.4 mg vitamin C; 893 mcg beta-carotene; 1.6 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.