Kasha With Leeks and Toasted Pecans - Bosnian

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* Exported from MasterCook *

 

Kasha With Leeks and Toasted Pecans

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 cup uncooked medium-grain kasha

(buckwheat

groats)

2 large egg whites

1/4 cup water

1/4 teaspoon salt

1 can vegetable broth --

(14-1/2-ounce)

4 hard-cooked large eggs

1 tablespoon olive oil -- divided

4 cups thinly sliced leek --

separated into rings (about 3 leeks)

2 tablespoons water

1 teaspoon sugar

1/4 cup chopped pecans -- toasted

 

 

 

 

1. Place kasha in a medium saucepan; cook over

medium-low heat 3 minutes,

stirring often. Gradually add

uncooked egg whites, stirring to coat. Add 1/4 cup

water, salt, and broth;

bring to a boil. Cover, reduce heat,

and simmer 15 minutes or until liquid is absorbed.

Remove from heat. Cut

cooked eggs in half; remove yolks,

and reserve for another use. Finely chop cooked egg

whites. Add cooked egg

whites and 1-1/2 teaspoons oil to

kasha mixture; stir well.

 

 

2. Heat 1-1/2 teaspoons oil in a medium nonstick

skillet over medium-high

heat. Add leek; saute 5 minutes.

Add 2 tablespoons water and sugar; cover, reduce heat,

and cook 2 minutes.

Spoon 1 cup kasha into each of 4

bowls. Top each serving with 1/2 cup leek mixture and

1 tablespoon chopped

pecans.

 

Yield: 4 servings.

 

 

CALORIES 326 (28% from fat); FAT 10.3g (sat 1.2g, mono

6.1g, poly 2.1g);

PROTEIN 12g; CARB 50.1g;

FIBER 5.5g; CHOL 0mg; IRON 3.3mg; SODIUM 688mg; CALC

74mg