| 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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