Kasha with Mushrooms

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* Exported from MasterCook *

 

Kasha with Mushrooms

 

Recipe By :The Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil

1 onion -- chopped (1 heaping cup)

2 cups water or vegetable stock

1 large egg or 1 egg white (for less fat) -- lightly beaten

1 cup kasha

3/4 pound mushrooms -- sliced (about 4 cups)

2 tablespoons soy sauce

1 tablespoon chopped fresh dill -- (1 teaspoon dried)

1/8 teaspoon ground black pepper

diced red bell pepper

sprig of fresh dill -- optional

 

Kasha is a traditional highprotein, highfiber, lysine-rich grain that is a

staple in Eastern Europe. In this dish the egg or egg white could be optional,

but using it creates a fluffier, lighter grain.

 

Heat 1 tablespoon of the oil in a medium skillet. Add the chopped onions and

saute on medium heat stirring occasionally. While the onions saute, heat the

water or stock to boiling. In a small bowl, combine the egg and kasha. When the

onions have softened, add the kasha mixture to the skillet and stir well.

Continue to stir for a minute or two, until the kasha kernels are separate and

dry. When the water or stock boils, pour it into the skillet, cover, and simmer

gently on low heat for about 10 minutes, until the liquid is absorbed and the

kasha is cooked.

 

While the kasha cooks, heat the remaining 2 tablespoons of oil in a medium

skillet and saute' the mushrooms on high heat, stirring often, until they

release their juices. Remove the mushrooms from the heat and drain, reserving

their liquid. When the kasha is tender, add the mushrooms and 2 or 3 tablespoons

of their reserved liquid. Stir in the soy sauce, dill, and pepper.

 

Top with some diced bell pepper, and a sprig of fresh dill if you like, and

serve hot.

 

PER 8-OZ SERVING 387 CALORIES, 11.8 G PROTEIN, 21.2 G FAT, 42.7 G CARBOHYDRATE,

466 MG SODIUM, 85 MG CHOLESTEROL.

 

 

Source:

" Moosewood Restaurant Cooks at Home "

Copyright:

" 1994 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 126 Calories; 11g Fat (71.6% calories

from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 519mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0