Tex-Mex Kasha Orange Onion Salad

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 large green pepper, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 teaspoon pure mild chili powder (see note)
• 3/4 cup buckwheat groats (kasha), preferably whole
• 3 cups canned tomatoes
• Freshly ground black pepper to taste
• 1 cup coarsely grated Monterey Jack cheese

1. Heat oil in medium skillet.
2. Add onion, celery, pepper and garlic and saute until onion is soft.
3. Stir in oregano, cumin and chile powder along with kasha and tomatoes.
4. Season to taste with pepper; reduce heat and cover.
5. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
6. Freeze.
7. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

vegetable oil, onion, celery, green pepper, clove garlic, oregano, cumin, chili powder, buckwheat groats, tomatoes, freshly ground black pepper, cheese

Taken from cooking.nytimes.com/recipes/4863 (may not work)