Kasha With Vegetables

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2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 portabella mushrooms, sliced

1 celery stalk, finely chopped

1 garlic clove, minced

1⁄3 cup kasha (buckwheat groats)

1⁄2 cup dry white wine

about 41⁄4 cups hot vegetable stock or water

1 beet, cooked until tender, chopped

2 oz (55g) rindless goat cheese, crumbled

2 tbsp chopped parsley

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