Kasha With Vegetables

1 tsp butter

1 tsp olive oil

1 medium onion (chopped)

1 celery stalk (chopped)

1/4 pound mushrooms (sliced thin)

3/4 cup kasha (toasted BUCKWHEAT)

1 large egg

1-1/2 tsp beef base or 1-1/2 beef bouillon mixed with 1-1/2 cups warm water

1/2 cup thinly sliced water chestnuts

2 tbsp lemon juice

1/2 tsp ground nutmeg

1/4 tsp black pepper

Toast buckwheat in heavy skillet until well browned, then set aside in small bowl.

Melt butter in heavy 10″ skillet over moderate heat. Add olive oil, onion, and celery and cook, uncovered, for 2 to 3 minutes. Add the mushrooms and cook 2 to 3 minutes longer, stirring occasionally.

Beat egg in a small bowl and add kasha. Add to skillet and cook until egg is done, stirring occasionally to combine mixture.

Add beef stock and bring to boil. Reduce heat to simmer, cover and cook for 10 minutes or until all liquid is absorbed and kasha is tender.

Stir in water chestnuts, lemon juice, nutmeg, and pepper, and transfer mixture to a serving bowl.

 

Published in: on December 6, 2011 at 1:23 AM  Leave a Comment  
Tags: , ,

The URI to TrackBack this entry is: https://grainsnthings.wordpress.com/2011/12/06/kasha-with-vegetables/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: