Recipe - Leek Shiitake And Kasha Pilaf

1 lg Egg
1 cup Kasha (whole buckwheat
groats)
2 cup Defatted beef stock or water
1 teaspoon Dried thyme
One fourth teaspoon Cayenne pepper
1 One half teaspoon Olive oil
2 small Leeks; white parts only,
washed & thinly cut or sliced up
12 Shiitake mushrooms (2 oz);
stems removed and caps
thinly cut or sliced up
1 tablespoon Sodiumreduced tamari sauce
Salt & freshly ground pepper

Coating the kasha with egg is essential to keep it fluffy, but the leeks
and shiitake can be left out for an even quicker side dish .

1. Break egg into a medium bowl and beat lightly. Stir in kasha and mix
until the grains are evenly coated. Set a deep, heavy skillet or a Dutch
oven over high heat, and add the kasha. Cook, stirring with a wooden spoon
for 23 minutes, or till the grains are dry and separate.

2. In another pot, bring stock or water to a boil. Remove kasha from heat,
and stir in boiling liquid, thyme and cayenne. Cover, place over low heat
and simmer for 2025 minutes, or until liquid's absorbed and the kasha is
tender.

3. Meanwhile, heat oil in a small, nonstick skillet over mediumhigh heat,
and saute leeks and mushrooms with tamari sauce till tenderabout 5 mins.
Fluff kasha with a fork. Stir in the leek mixture. Season with salt and
pepper and serve hot. Serves 4.

AL601@FREENET.CARLETON.CA

(FRANK LABERGE)

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