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Kasha with Mushrooms

  • 4servings
  • 60minutes
  • 106calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup mushrooms, porcini dried

  2. 1/2 cup chicken broth hot

  3. 2 tablespoons olive oil, extra-virgin

  4. 1 each onion finely chopped

  5. 2 cloves garlic minced

  6. 1/2 each sweet red bell pepper chopped

  7. 12 ounces mushrooms white, thinly sliced

  8. 1 1/2 cup kasha

  9. 1 each egg white

  10. 3 cups vegetable stock

  11. 2 each carrots diced

  12. 1 x black pepper ground

  13. 1 pinch cayenne pepper

  14. 2 tablespoons parsley leaves chopped

  15. 1 tablespoon soy sauce, sodium reduced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Soak porcinis in hot broth.

  3. Meanwhile, heat oil in a large, nonstick saucepan.

  4. Saute onion, garlic and bell pepper over medium heat until golden, about 5 minutes.

  5. Add white mushrooms; increase heat to high.

  6. Cook until mushrooms are browned and most of liquid has evaporated, 5 minutes.

  7. Mix kasha and egg white in a bowl.

  8. Add to vegetables; cook over high heat for 2 minutes or until grains are separate and dry.

  9. Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; bring to a boil.

  10. Reduce heat, cover; simmer until tender and liquid is absorbed (18 minutes), stirring occasionally to avoid sticking.

  11. Remove from heat; stir in parsley and soy sauce.

  12. Spoon into a large casserole dish.

  13. Bake till heated, about 10 minutes.

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