Kasha with mushrooms
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Kasha with mushrooms
  Mushrooms    Casserole  
Last updated 6/12/2012 12:46:01 AM. Recipe ID 6100. Report a problem with this recipe.
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      Title: Kasha with mushrooms
 Categories: Casserole, Vegetable e
      Yield: 4 Servings
      1/4 c  dried porcini mushrooms
      1/2 c  hot chicken broth
        2 TB extra-virgin olive oil
        1    onion -- finely chopped
        2    cloves minced garlic
      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 chopped parsley
        1 TB low-sodium soy sauce
  Preheat oven to 400F.  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 min. Add white
  mushrooms; increase heat to high. Cook until mushrooms are browned
  and most of liquid has evaporated, 5 min.
  Mix kasha and egg white in a bowl. Add to vegetables; cook over high
  heat for 2 min., 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 min.), stirring occasionally to avoid
  sticking. Remove from heat; stir in parsley and soy sauce.
  Spoon into a large casserole dish. Bake till heated, about 10 min.
  Serves 4. Makes 11 cups. [360 cals/9.5 g fat] This recipe was
  archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable
  Casseroles," [PATh 15 Oc 96]

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Recipe ID 6100 (Apr 03, 2005)

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