1 tbsp. olive oil
1 onion, minced
1 stalk celery, minced
1 green pepper, minced
2 cloves garlic, minced
1 c. whole kasha
4 c. stock
4 tbsp. tamari

Heat the oil in a large, heavy pot and saute the onion, celery, pepper and garlic until the onion is limp. Stir in the kasha until coated with oil. Add the stock and tamari. Bring to a boil, cover and simmer over low heat 20 minutes.