| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats | Jewish | 1 | servings | |
INGREDIENTS
| 2 | c | Bow tie pasta |
| 1 | c | Medium or coarse kasha |
| 1 | Egg white | |
| 2 | c | Hot chicken or vegetable broth |
| Salt & pepper to taste | ||
| 1 | tb | Canola or olive oil |
| 2 | lg | Onions coarsely chopped |
| 2 | c | Sliced mushrooms; (portobello, shiitake, oyster or button mushrooms) |
| 1/2 | c | Chopped red pepper; if desired |
| 2 | tb | Minced fresh dill; up to 3 |
INSTRUCTIONS
Another low fat recipe from MealLeaniYumm by Norene Gilletz, in keeping with our "K" theme... Cook pasta, drain & rinse well. In a large heavy-bottomed pot mix kasha with egg white. Cook on medium heat, stirring constantly, until kasha is dry & toasted, about 5 minutes. Remove pan from heat & add broth. Return to heat, cover & simmer 10-12 minutes until most of the liquid is absorbed. Remove from heat & let stand covered for a few minutes until the remaining liquid is absorbed. Fluff with a fork. Season with salt & pepper Heal oil in a large non-stick skillet.Saute onions 7-8 minutes until browned. Add mushrooms & red pepper & cook until golden. Combine all the ingredients & mix well. Adjust seasonings to taste. Enjoy! This is a good dish for a cold winter day. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Dec 22, 1998, converted by MM_Buster v2.0l.
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