Leek, Shiitake and Kasha Pilaf
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Ingredients:
- 1 egg (lg )
- 1 cup buckwheat (kasha (whole groats))
- 2 cup stock (defatted beef or water)
- 1 teaspoon thyme (dried )
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon olive oil
- 2 leek (sm white parts only, washed & thinly sliced)
- 12 mushroom (shiitake (2 oz); stems removed and caps thinly sliced)
- 1 tablespoon tamari (sodium-reduced sauce)
- (Salt & freshly ground pepper)
- 1 cup buckwheat (kasha (whole groats))
- 2 cup stock (defatted beef or water)
- 1 teaspoon thyme (dried )
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon olive oil
- 2 leek (sm white parts only, washed & thinly sliced)
- 12 mushroom (shiitake (2 oz); stems removed and caps thinly sliced)
- 1 tablespoon tamari (sodium-reduced 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 .
1. 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.
2. 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.
3. 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,
Makes 4 Servings
Techniques:
boiling
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