Kasha With Bow Ties Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Buckwheat groats,
-or button mushrooms,
1 cup: Small pasta bow ties,
-thinly sliced,
1 tbsp: Olive oil,
1/2: Egg white, beaten
1 medium: Onion, s
2 cup: Chicken stock,
-finely chopped,
-heated to boiling,
1 1/2 cup: Shiitake, porcini,
Salt and pepper,
Directions:
Wash the groats under cold running water, drain well, and blot dry.
cook the bow ties in boiling salted water for 5 minutes, or until al
dente. Drain in a colander, refresh under cold water, and drain.
Heat the oil in a large, heavy saucepan. Add the onion and mushrooms,
and cook over high heat for 2-3 minutes, or until the onion is golden
brown and the mushrooms have lost most of their liquid. Transfer the
onion and mushrooms to a bowl and let the pan cool.
Combine the groats and egg white in a bowl. Stir to mix. Transfer to
the pan and cook over high heat, stirring steadily, for 2-3 minutes,
or until the individual grains are dry. Stir in the onions,
mushrooms, stock, salt and pepper. Simmer the mixture, covered, for
15-18 minutes, or until the grains are tender and all the liquid has
been absorbed. Stir in the bow ties and correct the seasoning, adding
salt and pepper to taste. Serve immediately.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
107 Submitted By DIANE LAZARUS On 10-24-95
Source from luhu.jp
cook the bow ties in boiling salted water for 5 minutes, or until al
dente. Drain in a colander, refresh under cold water, and drain.
Heat the oil in a large, heavy saucepan. Add the onion and mushrooms,
and cook over high heat for 2-3 minutes, or until the onion is golden
brown and the mushrooms have lost most of their liquid. Transfer the
onion and mushrooms to a bowl and let the pan cool.
Combine the groats and egg white in a bowl. Stir to mix. Transfer to
the pan and cook over high heat, stirring steadily, for 2-3 minutes,
or until the individual grains are dry. Stir in the onions,
mushrooms, stock, salt and pepper. Simmer the mixture, covered, for
15-18 minutes, or until the grains are tender and all the liquid has
been absorbed. Stir in the bow ties and correct the seasoning, adding
salt and pepper to taste. Serve immediately.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
107 Submitted By DIANE LAZARUS On 10-24-95
Source from luhu.jp
Tags
Nuts/grains