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Kasha And Bowties With Mushrooms

January 28, 2023

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	T	Canola or olive oil
2		Onions coarsely chopped
2	c	Sliced mushrooms
		portobello shiitake
		oyster or button
		mushrooms
1/2	c	Chopped red pepper, if
		desired
2	T	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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