Kasha with Broccoli and Black Bean Sauce

Makes about 8 1-cup servings

Kasha (toasted buckwheat groats) is sold in natural food stores and some supermarkets.

1 large bunch broccoli
2 cups dry kasha
¹/₂ teaspoon salt
4 cups boiling water
1 15-ounce can black beans, drained
¹/₂ cup roasted red peppers
2 tablespoons lemon juice
2 tablespoons tahini (sesame seed butter)
¹/₂ teaspoon chili powder
¹/₄ teaspoon ground cumin
¹/₄ teaspoon ground coriander
¹/₄ cup chopped fresh cilantro

Rinse broccoli and remove stems. Cut or break into bite-sized florets. Peel stem, then slice into 1/2-inch rounds. Set aside.

Add kasha and salt to boiling water in a saucepan, then cover and simmer until all liquid has been absorbed, about 10 minutes.

Combine black beans, red peppers, lemon juice, tahini, chili powder, cumin, coriander, and cilantro in a food processor or blender and process until very smooth.

Steam broccoli over boiling water until it is bright green and just tender, about 5 minutes. Place a spoonful of kasha on a plate, then top it with steamed broccoli and black bean sauce.

Per 1-cup serving