Yield: 1 servings
|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.