The Birkett Mills Recipes

The Birkett Mills
163 Main Street
Penn Yan, NY 14527
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Serves 4-5 as hors d'oeuvre or 2-3 as salad course

	Ingredients
	1 cup cooked kasha (whole, coarse, or medium) 1/3 cup chopped green onions About 15 fresh mint leaves, chopped 1/4 cup chopped parsley 1 large tomato, seeded and chopped Salt to taste 1 tbsp. lemon juice Favorite vinaigrette (with red wine vinegar) Romaine leaves
	Method
	Prepare kasha according to package directions, using chicken broth. Combine all ingredients, using sufficient vinaigrette to moisten kasha (about 3-4 tablespoons). Chill at least 2 hours before serving. Place tabbouli in center of plate and encircle it with romaine. Use leaves as "scoops" to eat this tangy appetizer.



	Appetizers
•	Buckwheat Pretzels
•	Blini
•	Tabbouli
•	Kasha, Bean and Corn Tacos
	Breads
•	Kasha & Honeybread Homestyle
•	Poppyseed & Walnut Bread
	Desserts
•	Crispy Sugar Cookies
•	Applesauce Kasha Cookies
•	Creamy "I can't beleive it's not rice" Pudding
•	Deluxe Buckwheat Almond Cake
•	Pear Tart Supreme
•	Buckwheat Walnut Bars
	Entrees
•	Turkey Meatballs with Lemon Sauce
•	Mexican Kasha Skillet
•	Kasha Veggie Burgers
•	Kasha & Shrimp Jambalaya
•	Kasha & Zucchini Casserole
•	Italian Peppers with Kasha Stuffing
•	Kasha Pilaf with Eggplant and Tomatoes
•	Kasha Florentine
	Salads & Soups
•	Kasha & Black Bean Combo
•	Santonini with Feta
•	Hearty Minestrone with Kasha
•	Kasha Chili
	Side Dishes
•	Classic Varnishkes
•	Kasha Pilaf
•	Savory Kasha-Apple Stuffing
•	Cheesy Buckwheat with Green Chiles