Recipe By : Steven Raichlen for Prevention, Oct, 1996
Serving Size : 4 Preparation Time :1:00
Categories : Casserole Vegetable Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Dried porcini mushrooms
1/2 c Chicken broth -- hot
2 tb Extra-virgin olive oil
1 Onion -- finely chopped
2 cl Garlic -- minced
1/2 Red bell pepper -- Chopped
12 oz White mushrooms -- thinly sliced
1 1/2 c Kasha
1 Egg white
3 c Vegetable broth
2 Carrots -- diced
Ground black pepper
1 pn Cayenne pepper
2 tb Parsley -- chopped
1 tb Low-sodium soy sauce
Preheat oven to 400 F. Soak porcinis in hot broth. Meanwhile, heat
oil in a large, nonstick saucepan. Saute onion, garlic, and bell
pepper over medium heat until golden, about 5 minutes. Add white
mushrooms; increase heat to high. Cook until mushrooms are browned
and most of liquid has evaporated, 5 minutes.
Mix kasha and egg white in a bowl. Add to vegetables; cook over high
heat for 2 minutes, or until grains are separate and dry.
Stir broth, carrots, seasonings, and porcinis (with soaking broth)
into kasha; bring to a boil. Reduce heat, cover; simmer until tender
and liquid is absorbed (18 minutes), stirring occasionally to avoid
sticking. Remove from heat; stir in parsley and soy sauce.
Spoon into a large casserole dish. Bake until heated, about
10 minutes.
Yield: 11 Cups
Per serving: 360 cals, 9.5 g fat
This recipe was archived at Mc-Recipe.
Part of a "COLLECTION (5) Grain and Vegetable Casseroles,"
[PATh Oct 15, 1996]
