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In
a 12-inch skillet, place kasha; cook and stir over medium-high
heat until fragrant, about 2 minutes; remove to a bowl. Heat
oil in the same skillet; add eggplant, onion and garlic; cook
and stir until onion is tender, about 3 minutes. Add chicken
broth; bring to a boil; stir in toasted kasha. Cover and reduce
heat to medium-low; cook until liquid is absorbed, about 9
minutes. Let stand 3 minutes. Stir in tomato and olives. Transfer
to a bowl and sprinkle with basil. Serve with grilled lamb
chops, if desired.
A
signature dish at Tony's in Houston: Grilled lamb chops rest
on a bed of kasha pilaf.
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