|1 cup||Buckwheat groats|
|1 cup||Small pasta bow ties|
|1 tablespoon||Olive oil|
|1 medium||Onion(s) finely chopped|
|1½ cup||Shiitake, porcini, or button mushrooms, thinly sliced|
|½||Egg white, beaten|
|2 cups||Chicken stock heated to boiling|
|Salt and pepper|
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
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