Kasha with Mushrooms
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
mushrooms, porcini
dried |
*
|
| ½ | cup |
chicken broth
hot |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 12 | ounces |
mushrooms
white, thinly sliced |
|
| 1 ½ | cup |
kasha
|
* |
| 1 | each |
egg whites
|
*
|
| 3 | cups |
vegetable stock
|
|
| 2 | each |
carrots
diced |
|
| 1 | x |
black pepper
ground |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
mushrooms, porcini
dried |
*
|
| 118 | ml |
chicken broth
hot |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 346.8 | ml/g |
mushrooms
white, thinly sliced |
|
| 355 | ml |
kasha
|
* |
| 1 | each |
egg whites
|
*
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 2 | each |
carrots
diced |
|
| 1 | x |
black pepper
ground |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
Directions
Preheat oven to 400℉ (200℃).
Soak porcinis in hot broth.
Meanwhile, heat oil in a large, nonstick saucepan.
Sauté onion, garlic and bell pepper over medium heat until golden, about 5 minutes.
Add white mushrooms; increase heat to high.
Cook until mushrooms are browned and most of liquid has evaporated, 5 minutes.
Mix kasha and egg white in a bowl.
Add to vegetables; cook over high heat for 2 minutes or until grains are separate and dry.
Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; bring to a boil.
Reduce heat, cover; simmer until tender and liquid is absorbed (18 minutes), stirring occasionally to avoid sticking.
Remove from heat; stir in parsley and soy sauce.
Spoon into a large casserole dish.
Bake until heated, about 10 minutes.
