Kasha With Mushrooms Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: dried porcini mushrooms,
1/2 cup: hot chicken broth,
2 tbsp: extra-virgin olive oil,
1: onion, finely chopped
2 cloves: minced garlic,
1/2: red bell pepper, Chopped
12 ounce: white mushrooms, thinly
Directions:
: 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 (
Source from luhu.jp
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
Oct 1996 13:29:28 -0700 (
Source from luhu.jp