Kasha with Mushrooms

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.