iEat Green - Earth In Mind - 09/27/12

My guest is David Orr, author of "Earth In Mind: On Education, Environment and the Human Prospect." This was the first book I read in graduate school that inspired me to re-think how we are educating our children. You won't want to miss this interview!

Kasha Varnishkes with Sautéed Onions and Portabella

Mushrooms

1 ½ cups Buckwheat (Kasha)

2 eggs

2 Tbs. olive oil

3 cups boiling water

¾ t. salt

4 large portabella mushrooms

2 onions- coarsely chopped

¼ cup olive oil

3 cloves garlic

1 Tbs. Shoyu or Tamari

1 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it

½ cup chopped parsley- washed, dried, stems removed, and chopped finely

1 Tbs. cup aji marin (sweet rice wine)

S + P

Put 3 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 2 eggs. Add the kasha, and coat with egg mixture. In large skillet, heat the olive oil. Add kasha mixture. and cook until it gets browned and crumbly. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes.

In large skillet, sauté the onions and garlic in olive oil., Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add aji marin and Shoyu. Sauté until liquid is mostly absorbed.

In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper