Kasha & Mushrooms
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Kasha & Mushrooms
  Mushrooms  
Last updated 6/12/2012 12:46:01 AM. Recipe ID 6090. Report a problem with this recipe.
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      Title: Kasha & mushrooms
 Categories: Digest, Oct.
      Yield: 2 Servings
 
      2 c  Water
      2    Vegetable bouillon cube
      1 cn Mushrooms and pieces
        x  Onion flakes
        x  Garlic granules
        x  Herbs
      1 c  Kasha
      1    Egg substitute
 
  Boil 2 cups of water in a small saucepan.  When it boils, add 1 veggie
  bouillon cube (can't recall the brand, it comes 2 cubes in an adorable
  little box for usually 99 cents a box at my HFS). Add contents of one
  small can of mushroom "stems and pieces" including the liquid. Add
  some herbs to taste -- I threw in onion flakes, garlic granules, and
  can't remember which green dried herbs.  Cover the pan so it doesn't
  reduce too much -- you need 2 cups liquid to 1 cup kasha. (I didn't
  add salt because the veggie cube has enough.)
  
  While the broth is coming to a boil, put 1 cup of kasha (I like the
  whole grains and also medium-cracked grains) in a larger saucepan
  over medium heat.  Add 1 egg substitute (I use EnerG). Stir well over
  heat until the grains get dry again (the same as you probably used to
  do with a real egg). Take the kasha pot off heat and hold it away
  from yourself, and pour in the simmering flavored broth (it can
  really spatter if you leave it over heat while adding the hot broth
  to the hot kasha.) Stir once, put over low heat, and let it simmer
  for about 15 minutes.
  
  This makes a LOT, for those of you not familiar with kasha. We had
  this with a baked butternut (I think) squash and small green salads
  for 3 adults and couldn't finish it, which was great as it provided
  me with kasha leftovers to reheat for next day's (still delicious)
  lunch, from just 1 cup of raw kasha.
  




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Recipe ID 6090 (Apr 03, 2005)

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