Recipe - Kasha With Mushrooms

One fourth cup Dried porcini mushrooms
One half cup Hot chicken broth
2 tablespoon Extravirgin olive oil
1 Onion; finely chopped
2 Cloves minced garlic
One half Red bell pepper; Chopped
12 ounce White mushrooms; thinly
cut or sliced up
1 One half cup Kasha
1 Egg white
3 cup Vegetable broth
2 Carrots; minced
Ground black pepper
1 pn Cayenne pepper
2 tablespoon Chopped parsley
1 tablespoon Lowsodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a
large, nonstick saucepan. Saute onion, garlic and bell pepper over medium
heat until golden, about 5 min. Add white mushrooms; increase heat to high.
Cook until mushrooms are browned and most of liquid has evaporated, 5 min.

Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat
for 2 min., or until grains are separate and dry.

Stir broth, carrots, seasonings and porcinis (with soaking broth) into
kasha; bring to a boil. Reduce heat, cover; simmer until tender and liquid
is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from
heat; stir in parsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min. Serves
4. Makes 11 cups. [360 cals/9.5 g fat]

This recipe was archived at McRecipe. Part of a "COLLECTION (5) Grain and
Vegetable Casseroles," [PATh 15 Oc 96]
Recipe By : Steven Raichlen for Prevention (Oct/96)

Posted to Digest eatlf.v096.n190

Date: Thu, 17 Oct 1996 00:05:31 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu