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| Kasha with Mushrooms |
| DOWNLOAD RECIPE |
Kasha is a traditional high-protein, high-fiber grain that is a staple of Eastern Europe. Recipe is from
Moosewood Restaurant Cooks at Home by The Moosewood Collective.
Prep. time: 25 minutes. Serves 4. |
- 3 tbsp. vegetable oil
- 1 cup onion, chopped
- 2 cups water or vegetable stock
- 1 large egg or 1 egg white (less fat), lightly beaten
- 1 cup kasha
- 3/4 lb. mushrooms, sliced (about 4 cups)
- 2 tbsp. soy sauce
- 1 tbsp. chopped fresh dill (1 tsp. dried)
- 1/8 tsp. ground black pepper
- diced red bell pepper
- sprig of fresh dill (optional)
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1. Heat 1 tbsp. of oil in medium skillet. Add chopped onions and sauteon medium heat, stirring occasionally. While the onions saute, heat thewater or stock to boiling. In small bowl, combine egg and kasha. When onions have softened, add kasha mixture to skillet and stir well. Continue to stir for a minute or two, until kasha kernels are seperateand dry. When water or stock boils, pour into skillet, cover, and simmergently on low heat for about 10 minutes, until liquid is absorbed andkasha is cooked.
2. While kasha cooks, heat remaining 2 tbsp. oil in a medium skilletand saute mushrooms on high heat, stirring often, until they releasetheir juices. Remove mushrooms from heat and drain, reserving theirliquid. When kasha is tender, add the mushrooms and 2 or 3 tbsp. oftheir reserved liquid. Stir in soy sauce, dill, and pepper.
3. Top with some diced bell pepper, and a sprig of fresh dill if you like, and serve hot.
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