Ingredients
- 2 garlic (cloves minced)
- 2 carrots (diced)
- 1 1/2 kasha
- 1 onion (finely chopped)
- 1 egg (white)
- 1/2 bell pepper (red chopped)
- 3 cups vegetable broth
- 12 ounces mushrooms thinly (white sliced)
- 1/2 cup chicken broth (hot)
- 2 tbsp extra-virgin olive oil
- 1/4 cup porcini mushrooms (dried)
- 1 tablespoon low sodium soy sauce
- 2 tablespoons parsley (chopped)
- 1 pinch cayenne pepper
Preheat oven to 400F. 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]
