Kasha with mushrooms

4 Servings

Ingredients

Quantity Ingredient
1 onion -- finely chopped
2 cloves minced garlic
1 egg white
2 carrots -- diced

Directions

¼ c dried porcini mushrooms

½ c hot chicken broth

2 TB extra-virgin olive oil

½ red bell pepper -- Chopped 12 oz white mushrooms -- thinly : sliced

1½ c kasha

3 c vegetable broth

: ground black pepper

1 pn Cayenne pepper

2 TB chopped parsley

1 TB low-sodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth.

Meanwhile, heat oil in a large, nonstick saucepan.

Saute onion, garlic and bell pepper over medium heat until golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min.

Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry.

Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; bring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in parsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Makes 11 cups. [360 cals/9½ g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96]

Recipe By : Steven Raichlen for Prevention (Oct/96) From: Path <phannema@...> Date: Tue, 15 Oct 1996 13:29:28 -0700 (

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