KASHA WITH MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
- Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams
KASHA AND MUSHROOMS
My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, heat 1 tablespoon oil over medium heat.
- Add the onions and saute, stirring often.
- While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
- In a bowl, mix together the egg and kasha.
- When the onions have softened, add in the kasha mixture and stir well to combine.
- Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
- When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
- While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
- Remove the mushroom skillet from the heat.
- When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
- Add in the soy sauce, dill, and salt and pepper to taste.
- Serve hot.
MUSHROOM AND KASHA STUFFING
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield Five cups, enough for 10 pounds of poultry
Number Of Ingredients 13
Steps:
- Place the groats in a small, heavy saucepan. Stir in the egg to coat the grains. Cook over medium high heat, stirring, until the groats are dry and separate. Don't worry if some of the egg has coated the pan. Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes. Remove from heat. (This proportion of liquid to grain is smaller than recommended on the package. The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
- Heat butter and oil in a large skillet. Add the onion, saute until just beginning to soften, then add the mushrooms. Saute over medium high heat until the mushrooms are beginning to brown. Add the scallions, garlic, parsley and thyme.
- Stir in the cooked kasha and the bread. Moisten with the remaining one-half cup of stock. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
KASHA WITH MUSHROOMS AND ONIONS
Make and share this Kasha With Mushrooms and Onions recipe from Food.com.
Provided by Debra Weiner
Categories Grains
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a dutch oven pot with 2 tablespoons of olive oil.
- Add sliced mushrooms and onions and saute until caramelized.
- Beat one egg in a bowl, add dried kasha and mix thoroughly.
- Heat a small skillet and add kasha/egg mixture.
- Stir until kasha kernels are separated.
- Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
- Cover for about 10 mins and turn of heat.
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