Kasha with bow ties

Yield: 4 servings

Measure Ingredient
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 \N Egg white, beaten
2 cups Chicken stock heated to boiling
\N \N 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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