| 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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