Kasha With Mushrooms

Ingredients

22 gr porcini mushrooms
120 ml chicken broth
30 ml extra-virgin olive oil
1 onion
2 garlic
1/2 bell pepper
120 gr mushrooms thinly
1 1/2 kasha
1 egg
700 ml vegetable broth
2 carrots
1 gr cayenne pepper
3 gr parsley
16 ml low sodium soy sauce

Instructions

Preheat oven to 200ºC . Soak porcinis in hot broth. Meanwhile, heat oil in a lar ge, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat unt il 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; b ring 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 p arsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Ma kes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vege table Casseroles," [PATh 15 Oc 96]