| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Dutch | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1 | c | Kasha, whole buckwheat |
| groats | ||
| 2 | c | Defatted beef stock or water |
| 1 | t | Dried thyme |
| 1/4 | t | Cayenne pepper |
| 1 1/2 | t | Olive oil |
| 2 | Leeks, white parts only | |
| washed & thinly sliced | ||
| 12 | Shiitake mushrooms, 2 oz | |
| stems removed and caps | ||
| thinly sliced | ||
| 1 | T | 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 . 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. 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. 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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