Kasha and bowties with mushrooms

Yield: 1 servings

Measure Ingredient
2 cups Bow tie pasta
1 cup Medium or coarse kasha
1 \N Egg white
2 cups Hot chicken or vegetable broth
\N \N Salt & pepper to taste
1 tablespoon Canola or olive oil
2 larges Onions coarsely chopped
2 cups Sliced mushrooms; (portobello, shiitake, oyster or button mushrooms)
½ cup Chopped red pepper; if desired
2 tablespoons Minced fresh dill; up to 3

Another low fat recipe from MealLeaniYumm by Norene Gilletz, in keeping with our "K" theme...

Cook pasta, drain & rinse well. In a large heavy-bottomed pot mix kasha with egg white. Cook on medium heat, stirring constantly, until kasha is dry & toasted, about 5 minutes. Remove pan from heat & add broth. Return to heat, cover & simmer 10-12 minutes until most of the liquid is absorbed.

Remove from heat & let stand covered for a few minutes until the remaining liquid is absorbed. Fluff with a fork. Season with salt & pepper Heal oil in a large non-stick skillet.Saute onions 7-8 minutes until browned. Add mushrooms & red pepper & cook until golden.

Combine all the ingredients & mix well. Adjust seasonings to taste.

Enjoy! This is a good dish for a cold winter day.

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Dec 22, 1998, converted by MM_Buster v2.0l.

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