Kasha with Mushrooms

60 minutes Prep: 15 minutes Cook: 45 minutes

180 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	mushrooms, porcini	dried
1/2	cup	chicken broth	hot
2	tablespoons	olive oil, extra-virgin
1	each	onion	finely chopped
2	cloves	garlic	minced
1/2	each	sweet red bell pepper	chopped
12	ounces	mushrooms	white, thinly sliced
1 1/2	cup	kasha
1	each	egg white
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

Directions

Preheat oven to 400 degrees F.

Soak porcinis in hot broth.

Meanwhile, heat oil in a large, nonstick saucepan.

Saute 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 till heated, about 10 minutes.

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Nutrition Facts

Serving Size 316g

Amount per Serving

Calories 180 50% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 978mg	41%
Total Carbohydrate 18.0g	6%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 6.0g	12%

Vitamin A	174%		Vitamin C	47%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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My family just loved this chicken dish! It doesn't specify in the recipe, so I used 3.5lb chicken. I also substituted beer with white wine, for I did not have beer in our fridge. Added grated ginger instead of orange peel. Very flavorful and the gravy-like sauce was fabulous with rice.

Reviewed by misha