Kasha with Tomatoes and Parmesan Cheese makes a delicious light lunch, served with cabbage salad. Alternatively it may be served as accompaniment to grilled steak or chops.
2 oz. plus
1 teaspoon butter, melted
4 large tomatoes, thinly sliced
8 oz. kasha, cooked
2 oz. Parmesan cheese, grated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a medium-sized baking dish.
Line the base of the dish with half the tomato slices. Top with one-quarter of the kasha. Sprinkle with 1 tablespoon of melted butter and about one-quarter of the Parmesan cheese. Continue making layers until all the kasha, butter and cheese have been used up. Arrange the remaining tomato slices on top.
Place the dish in the oven and bake the mixture for 20 minutes. Serve immediately.