Recipe: Leek, Shiitake and Kasha Pilaf

FreeGroups.net's 160,000
Recipe Collection

Categories: Vegetable

Yield: 4 Servings

      1 lg Egg
      1 c  Kasha (whole buckwheat
           -- groats)
      2 c  Defatted beef stock or water
      1 ts Dried thyme

1/4 ts Cayenne pepper
1 1/2 ts Olive oil

      2 sm Leeks; white parts only,
           -- washed & thinly sliced
     12    Shiitake mushrooms (2 oz);
           -- stems removed and caps
           -- thinly sliced
      1 tb Sodium-reduced tamari sauce
           Salt & freshly ground pepper

Coating the kasha with egg is essential to keep it fluffy, but the leeks and shiitake can be left out for an even quicker side dish .

Break egg into a medium bowl and beat lightly. Stir in kasha and mix until the grains are evenly coated. Set a deep, heavy skillet or a Dutch oven over high heat, and add the kasha. Cook, stirring with a wooden spoon for 2-3 minutes, or till the grains are dry and separate.
In another pot, bring stock or water to a boil. Remove kasha from heat, and stir in boiling liquid, thyme and cayenne. Cover, place over low heat and simmer for 20-25 minutes, or until liquid's absorbed and the kasha is tender.
Meanwhile, heat oil in a small, nonstick skillet over medium-high heat, and saute leeks and mushrooms with tamari sauce till tender-about 5 mins. Fluff kasha with a fork. Stir in the leek mixture. Season with salt and pepper and serve hot. Serves 4.

AL601@FREENET.CARLETON.CA

(FRANK LABERGE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Make God smile again. Accept his forgivenesess

Comments On This Page:

None yet posted - you can be the first!

Post Your Comment:
(All fields except email are required) [ Comment Policy ]