*  Exported from  MasterCook  *
 
                            Kasha with Mushrooms
 
 Recipe By     : Steven Raichlen for Prevention (Oct/96)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Casserole                        Vegetable Entree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           dried porcini mushrooms
      1/2  cup           hot chicken broth
    2      tbsp          extra-virgin olive oil
    1                    onion -- finely chopped
    2      cloves        minced garlic
      1/2                red bell pepper -- Chopped
   12      ounces        white mushrooms -- thinly sliced
    1 1/2  cup           kasha
    1                    egg white
    3      cups          vegetable broth
    2                    carrots -- diced
                         ground black pepper
    1      pinch         Cayenne pepper
    2      tablespoons   chopped parsley
    1      tablespoon    low-sodium soy sauce
 
 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]
 
 
 
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