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Kasha And Mushrooms

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Digest, Fatfree, Oct. 2 Servings

INGREDIENTS

2 c Water
2 Vegetable bouillon cube
1 Mushrooms and pieces
Onion flakes
Garlic granules
Herbs
1 c Kasha
1 Egg substitute

INSTRUCTIONS

Boil 2 cups of water in a small saucepan.  When it boils, add 1 veggie
bouillon cube (can't recall the brand, it comes 2 cubes in an adorable
little box for usually 99 cents a box at my HFS).  Add contents of one
small can of mushroom "stems and pieces" including the liquid. Add
some herbs to taste -- I threw in onion flakes, garlic granules, and
can't remember which green dried herbs.  Cover the pan so it doesn't
reduce too much -- you need 2 cups liquid to 1 cup kasha. (I didn't
add salt because the veggie cube has enough.)  While the broth is
coming to a boil, put 1 cup of kasha (I like the  whole grains and also
medium-cracked grains) in a larger saucepan  over medium heat.  Add 1
egg substitute (I use EnerG).  Stir well  over heat until the grains
get dry again (the same as you probably  used to do with a real egg).
Take the kasha pot off heat and hold it  away from yourself, and pour
in the simmering flavored broth (it can  really spatter if you leave it
over heat while adding the hot broth  to the hot kasha.) Stir once, put
over low heat, and let it simmer  for about 15 minutes.  This makes a
LOT, for those of you not familiar with kasha.  We had  this with a
baked butternut (I think) squash and small green salads  for 3 adults
and couldn't finish it, which was great as it provided  me with kasha
leftovers to reheat for next day's (still delicious)  lunch, from just
1 cup of raw kasha.  Posted by mk <DOC@VTVM1.CC.VT.EDU> to the Fatfree
Digest [Volume 11  Issue 21], Oct. 21, 1994. FATFREE Recipe collections
copyrighted by  Michelle Dick 1994. Used with permission. Formatted by
Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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