Kasha chili Here is an interesting chili recipe that I found recently on the Internet (www.thebirkettmills.com). It uses roasted buckwheat (kasha) which is good for celiacs and others who have wheat digestion problems. Ingredients: 1 (28 oz.) can stewed tomatoes 3 cups vegetable broth 1 (14-1/2 oz.) can pinto beans 1 tbsp. chili powder 1 tsp. paprika 1 tsp. crushed or minced garlic 1 tsp. cumin 1/2 tsp. ground oregano 1/2 tsp. celery salt 1/4 tsp. pepper 3/4 cup whole kasha (uncooked) Method: In large skillet: add tomatoes, broth and spices. Bring to a light boil for 10 minutes. Add kasha and pinto beans, cover and reduce to a simmer. Simmer for 10 to 15 minutes or until kasha is tender. Serve hot. From: "Free Swami"