Instructions: In a large skillet, saute the onions, celery, and garlic in the oil for about 10 minutes, until the onions are translucent. Add the kasha and saute for another minute to lightly toast it. Pour in the water, add the carrots, cover, and simmer for 5 minutes. Add the mushrooms, red wine, soy, and dill. Cover and cook on low heat until the liquid is absorbed and the kasha and vegetables are tender, about 10 minutes. Add pepper to taste. Serve garnished with dill or parsley sprigs and tomato wedges. Serve hot as side dish, main dish, or as stuffing for tomatoes, bell peppers, or winter squash.

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