Kasha with Mushrooms

* Exported from MasterCook *

Kasha with Mushrooms

Recipe By : Steven Raichlen for Prevention (Oct/96)
Serving Size : 4 Preparation Time :1:00
Categories : Casserole Vegetable Entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ounces white mushrooms -- thinly sliced
1 1/2 cup kasha
1 egg white
3 cups vegetable broth
2 carrots -- diced
ground black pepper
1 pinch Cayenne pepper
2 tablespoons chopped parsley
1 tablespoon low-sodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a lar
ge, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat unt
il 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; b
ring 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 p
arsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Ma
kes 11 cups.
[360 cals/9.5 g fat]
This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vege
table Casseroles," [PATh 15 Oc 96]



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