Kasha-Potato Loaf

🧂Ingredients

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• 1 cup kasha
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• 2 cups boiling water
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• 0.5 teaspoon salt
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• 3 piece medium potatoes(peeled, cut into medium dice)
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• 0.25 cup extra virgin olive oil
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• 3 piece onions(cut into medium dice)
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• 2 piece ribs celery(small dice)
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• 1 teaspoon salt
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• 1 teaspoon dried thyme
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• 0.5 teaspoon dried and ground sage
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• 1 teaspoon caraway seeds
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• 1 tablespoon shoyu
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• 1 piece black pepper
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📝Instructions

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1. 1

   Preheat oven to 350°F.

2. 2

   In small pot, combine kasha with boiling water with salt; cover pot. Bring back to a rolling boil; turn off heat and let sit (with lid on) for 15 minutes 15 minutes.

3. 3

   In medium pot, cover potatoes with enough water to cover by 2 inches. Bring to boil, covered. Lower heat and simmer until tender, but not mushy, about 15 minutes 15 minutes. Drain and mash potatoes coarsely; set aside.

4. 4

   In 10-inch sauté pan, caramelize onions in olive oil until dark brown, adding celery in last few minutes of cooking along with salt, thyme and sage.

5. 5

   Roast caraway seeds over medium heat in small sauté pan, until fragrant, about 1 minute 1 minute, stirring constantly.

6. 6

   In medium bowl, mix kasha with potatoes, onion mixture, caraway seeds and shoyu. Season to taste with pepper and more salt (or shoyu) if desired.

7. 7

   Line a loaf pan with parchment paper and fill with kasha-potato mixture, packing tightly.

8. 8

   Bake until warmed through, about 20 minutes 20 minutes.

9. 9

   Let cool to room temperature before removing from pan. Slice and serve.