Kasha Rustica
Description
This dish tastes even better made ahead and can be refrigerated for 3 to 4 days. To reheat, place in a casserole dish, cover and warm in a 350°F oven or in a microwave oven.
Ingredients
- 1 cup finely chopped onions
- 2 tbsp margarine
- 8 oz mushrooms, sliced
- 1 cup kasha, uncooked
- 1 egg, beaten
- 2 cup vegetable stock
- 8 oz pasta shells or bow ties — uncooked
- 1 pinch salt
- 1 pinch freshly ground pepper
Procedures
- In a large skillet sauté onions in margarine over medium heat until lightly browned, about 10 minutes.
- Add mushrooms and saute until mushrooms are browned, about 5 minutes.
- Remove from heat and set aside.
- Mix kasha with egg in a small bowl until kernals are coated.
- Place kasha in a large non-stick skillet.
- Cook over high heat, stirring and breaking kasha apart with a fork until egg is set and grains are separate, about 3 minutes.
- In a medium-size saucepan, bring stock to a boil.
- Add stock to kasha, cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes.
- Remove from heat and set aside.
- Prepare pasta according to package directions and drain.
- Combine onion mixture, kasha and pasta.
- Season with salt and pepper and serve hot.
Nutritional information
Per serving:
- 280 calories | 10g prot | 226 sod | 48 carb | 7g fat | 36mg chol | 20mg calcium
