| 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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