Name: Leek, Shiitake and Kasha Pilaf
Ingredients: 1 lg Egg; 1 c Kasha (whole buckwheat groats); 2 c Defatted beef stock or water; 1 ts Dried thyme; 1/4 ts Cayenne pepper; 1 1/2 ts Olive oil; 2 sm Leeks; white parts only, washed & thinly sliced; 12 Shiitake mushrooms (2 oz); stems removed and caps thinly sliced; 1 tb Sodium-reduced tamari sauce; Salt & freshly ground pepper

[Children] cannot bring themselves up properly. This cannot happen because God says “foolishness is bound up in the heart of a child” (Prov. 22:15), and that “a child left to himself, a child who gets his own way bring shame to his mother” (Prov. 29:15). Scripture thus asserts that if you allow a child to bring himself up, if you raise him in an atmosphere of complete freedom, if you allow him to make all his own choices, to do his own thing, to express himself freely, the result will be shameful. God never intended children to bring themselves up. He gave them parents who are to be actively engaged in making the children what God wants them to be.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats	Dutch	Vegetable	4	Servings

INGREDIENTS

1	lg	Egg
1	c	Kasha (whole buckwheat groats)
2	c	Defatted beef stock or water
1	ts	Dried thyme
1/4	ts	Cayenne pepper
1 1/2	ts	Olive oil
2	sm	Leeks; white parts only, washed & thinly sliced
12		Shiitake mushrooms (2 oz); stems removed and caps thinly sliced
1	tb	Sodium-reduced tamari sauce
		Salt & freshly ground pepper

INSTRUCTIONS

Coating the kasha with egg is essential to keep it fluffy, but the leeks
and shiitake can be left out for an even quicker side dish .
1.  Break egg into a medium bowl and beat lightly. Stir in kasha and mix
until the grains are evenly coated. Set a deep, heavy skillet or a Dutch
oven over high heat, and add the kasha. Cook, stirring with a wooden spoon
for 2-3 minutes, or till the grains are dry and separate.
2.  In another pot, bring stock or water to a boil. Remove kasha from heat,
and stir in boiling liquid, thyme and cayenne. Cover, place over low heat
and simmer for 20-25 minutes, or until liquid's absorbed and the kasha is
tender.
3.  Meanwhile, heat oil in a small, nonstick skillet over medium-high heat,
and saute leeks and mushrooms with tamari sauce till tender-about 5 mins.
Fluff kasha with a fork. Stir in the leek mixture. Season with salt and
pepper and serve hot. Serves 4.
AL601@FREENET.CARLETON.CA
(FRANK LABERGE)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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