kasha with bow ties

Categories

Nuts/grains

Yield

4 servings

Wash the groats under cold running water, drain well, and blot dry.

cook the bow ties in boiling salted water for 5 minutes, or until al dente. Drain in a colander, refresh under cold water, and drain.

Heat the oil in a large, heavy saucepan. Add the onion and mushrooms, and cook over high heat for 2-3 minutes, or until the onion is golden brown and the mushrooms have lost most of their liquid. Transfer the onion and mushrooms to a bowl and let the pan cool.

Combine the groats and egg white in a bowl. Stir to mix. Transfer to the pan and cook over high heat, stirring steadily, for 2-3 minutes, or until the individual grains are dry. Stir in the onions, mushrooms, stock, salt and pepper. Simmer the mixture, covered, for 15-18 minutes, or until the grains are tender and all the liquid has been absorbed. Stir in the bow ties and correct the seasoning, adding salt and pepper to taste. Serve immediately.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 107 Submitted By DIANE LAZARUS On 10-24-95