2 c  Kasha
4 c  Water
2 tb Oil
5 lg Onions, diced
2    Carrots, diced
2    Celery stalks, diced
3    Galric cloves, chopped
1/2 c  Tamari
1/2 ts Parsley
1/2 ts Garlic powder
1/2 ts Basil
1/4 ts Salt
1/8 ts Cayenne
3 tb Tahini

In a large pot, bring water to a boil & add kasha: cook for 15 to 20
minutes, till soft. Heat oil in a skillet & add the chopped vegetables.
Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add
seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes.