russian mushroom kasha

[Guest guest]

kasha is earthy the way wild rice is earthy but a little more haunting. I think

a little goes a long way -- this would feed 6 to 8 in my house.

 

 

* Exported from MasterCook *

 

Russian Mushroom Kasha

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole kasha (buckwheat groats)

1 egg

1/2 teaspoon sea salt

4 teaspoons unsalted butter

2 cups purified water -- boiling

1 onion -- peeled and quartered

1 cup mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

 

In a medium bowl mix the kasha, egg, and salt until kasha is thoroughly coated.

 

Heat a 2-quart saucepan and add 2 teaspoons butter. Add the kasha mixture and

cook briefly over high heat for about 2 minutes, stirring constantly. (This

keeps the kasha from sticking together when cooking in the water.)

 

Carefully add the boiling water. Cover the pot and cook kasha over low heat

until the liquid is absorbed, about 15 minutes.

 

Meanwhile, in a blender or food processor, pulse chop the onion. Heat a saute

pan on a medium flame with the remaining 2 teaspoons butter, and the onion.

Pulse chop the mushrooms, and add to the pan along with the herbal salt and

pepper. saute until softened, about 5 minutes.

 

Fluff the kasha with a fork and transfer to a serving bowl. Stir in the mushroom

saute and serve.

 

TIP - Groats are also cooked without egg to make a porridge. The egg coating

retains individual kernels, allowing kasha to be used as a grain. kp

 

Copyright:

" 1998 Affinity Communications Corp "

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Per Serving (excluding unknown items): 207 Calories; 6g Fat (25.2% calories from

fat); 7g Protein; 34g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol; 525mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : This easy-to-make, tasty dish will undoubtedly become one of your

favorites. Try it along-side scrambled eggs for a hearty breakfast, or with

salad and bean soup, for a satisfying dinner.

 

Nutr. Assoc. : 217 0 0 0 1582 0 0 0 0

 

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