Recipe: Kasha with Mushrooms
For 4 Persons
Category: Casserole, Vegetable e
1/4 c Dried porcini mushrooms
1/2 c Hot chicken broth
2 tb Extra-virgin olive oil
1 Onion; finely chopped
2 Cloves minced garlic
1/2 Red bell pepper; Chopped
12 oz White mushrooms; thinly
-sliced
1 1/2 c Kasha
1 Egg white
3 c Vegetable broth
2 Carrots; diced
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/9.5 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)
Posted to Digest eat-lf.v096.n190
Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT)
From: "Tina D. Bell"
-----
back