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.