Kasha rustica
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Kasha rustica
  Vegetarian  
Last updated 6/12/2012 12:46:01 AM. Recipe ID 6095. Report a problem with this recipe.
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      Title: Kasha rustica
 Categories: Main dish, Vegetarian
      Yield: 6 Servings
 
      1 c  Finely chopped onions
      2 tb Margarine
      8 oz Mushrooms, sliced
      1 c  Kasha; uncooked
      1    Egg; beaten
      2 c  Vegetable stock
      8 oz Pasta shells or bow ties
           -- uncooked
      1 pn Salt
      1 pn Freshly ground pepper
 
  In a large skillet saute 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. Hint: 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.
 




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Recipe ID 6095 (Apr 03, 2005)

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