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Kasha with mushrooms

Yield: 4 Servings

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) From: Path Date: Tue 15 Oct 1996 13:29:28 -0700 (

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More