Guest guest Posted December 15, 2005 Report Share Posted December 15, 2005 @@@@@ Kasha and Mushrooms 4 c. broth - essential to keeping the kasha from tasting like cardboard 2 c. kasha (buckwheat groats) 1/4 lb mushrooms, sliced (I used 1/2 lb) 1 tsp. salt 1 Tbs. chopped parsley (I didn't use it) 1 Tbs. chopped dill Cook kasha by bringing it and the broth to a boil. Turn the heat down,cover the pot, and simmer for 12 to 15 minutes, until the broth has been absorbed. " Saute " the mushrooms in a non-stick pan or in some broth. Combine kasha, mushrooms, and salt. Place in non-stick or " greased " casserole dish and bake at 300 degrees for 10 minutes. Sprinkle with dill and parsley. Serve with fat-free sour cream, if desired. kwvegan vegan Elizabeth J. Rowe for FatFree.com Format in MC by Chupa Babi This dish was a hit at our Russian Club's russkiy uzhin (Russian dinner)! ----- Quote Link to comment Share on other sites More sharing options...
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