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Kasha With Mushrooms

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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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