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Kasha rustica
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| Artist: |
_ |
| Categories: |
Entrees, Ovo-lacto, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Finely chopped onions | | 2
| tbsp | Margarine | | 8
| oz | Mushrooms, sliced | | 1
| cup | Kasha, uncooked | | 1
| | Egg, beaten | | 2
| cup | Vegetable stock | | 8
| oz | Pasta shells or bow ties | | | -- uncooked | | 1
| pinch | Salt | | 1
| pinch | Freshly ground pepper |
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Procedures:
| 1 | In a large skillet saute onions in margarine over medium heat until lightly browned, about 10 minutes. | | 2 | Add mushrooms and saute until mushrooms are browned, about 5 minutes. | | 3 | Remove from heat and set aside. | | 4 | Mix kasha with egg in a small bowl until kernals are coated. | | 5 | Place kasha in a large non-stick skillet. | | 6 | Cook over high heat, stirring and breaking kasha apart with a fork until egg is set and grains are separate, about 3 minutes. | | 7 | In a medium-size saucepan, bring stock to a boil. | | 8 | Add stock to kasha, cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes. | | 9 | Remove from heat and set aside. | | 10 | Prepare pasta according to package directions and drain. | | 11 | Combine onion mixture, kasha and pasta. | | 12 | Season with salt and pepper and serve hot. | | 13 | Per serving: 280 cal, 10 g prot, 226 sod, 48 carb, 7 g fat, 36 mg chol, 20 mg calcium hint: this dish tastes even better made ahead and can be refrigerated for 3 to 4 days. | | 14 | To reheat, place in a casserole dish, cover and warm in a 350°F oven or in a microwave oven |
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