Kasha Rustica ( recipe I make frequently, John you might like this one)

[Guest guest]

Kasha Rustica

1 c Finely chopped onions

2 tb Margarine or butter

8 oz Mushrooms, sliced

1 c Kasha -- uncooked

1 Egg -- beaten

2 c Vegetable stock

8 oz Pasta shells or bow ties uncooked

1 dash Salt

1 pinch Freshly ground pepper

 

In a large skillet saute onions in margarine over

medium heat until lightly browned, about 10 minutes.

Add mushrooms and saute until mushrooms are browned,

about 5 minutes. Remove from heat and set aside. Mix

kasha with egg in a small bowl until kernals are

coated. Place kasha in a large non-stick skillet.

Cook over high heat, stirring and breaking kasha apart

with a fork until egg is set and grains are separate,

about 3 minutes. in a medium-size saucepan, bring

stock to a boil. Add stock to kasha, cover skillet and

simmer over low heat until liquid is absorbed, about

10 minutes. Remove from heat and set aside. Prepare

pasta according to package directions and drain.

Combine onion mixture, kasha and pasta. Season with

salt and pepper and serve hot.

Hint: This dish tastes even better made ahead and heat the next day.

To reheat, place in a casserole dish, cover and warm in a 350 F oven or in

the microwave.

 

 

 

 

 

for Good - Make a difference this year.