| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Casserole, Vegetable e | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Dried porcini mushrooms |
| 1/2 | c | Hot chicken broth |
| 2 | T | Extra-virgin olive oil |
| 1 | Onion, finely chopped | |
| 2 | Cloves minced garlic | |
| 1/2 | Red bell pepper, Chopped | |
| 12 | oz | White mushrooms, thinly |
| sliced | ||
| 1 1/2 | c | Kasha |
| 1 | Egg white | |
| 3 | c | Vegetable broth |
| 2 | Carrots, diced | |
| Ground black pepper | ||
| 1 | pn | Cayenne pepper |
| 2 | T | Chopped parsley |
| 1 | T | Low-sodium soy sauce |
INSTRUCTIONS
Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a large, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat until golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min. Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., 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 min.), stirring occasionally to avoid sticking. Remove from heat; stir in parsley and soy sauce. Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Makes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] Recipe By : Steven Raichlen for Prevention (Oct/96) Posted to Digest eat-lf.v096.n190 Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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