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Title: Kasha with Bow Ties
Categories: Grain Lowfat Mushroom
Yield: 4 Servings
| 1 | c | Buckwheat groats |
| 1 | c | Small pasta bow ties |
| 1 | tb | Olive oil |
| 1 | md | Onion(s) finely chopped |
| 1 1/2 | c | Shiitake, porcini, or button mushrooms, thinly sliced |
| 1/2 | Egg white, beaten | |
| 2 | c | Chicken stock heated to boiling |
| Salt and pepper |
Wash the groats under cold running water, drain well, and blot dry. cook the bow ties in boiling salted water for 5 minutes, or until al dente. Drain in a colander, refresh under cold water, and drain.
Heat the oil in a large, heavy saucepan. Add the onion and mushrooms, and cook over high heat for 2-3 minutes, or until the onion is golden brown and the mushrooms have lost most of their liquid. Transfer the onion and mushrooms to a bowl and let the pan cool.
Combine the groats and egg white in a bowl. Stir to mix. Transfer to the pan and cook over high heat, stirring steadily, for 2-3 minutes, or until the individual grains are dry. Stir in the onions, mushrooms, stock, salt and pepper. Simmer the mixture, covered, for 15-18 minutes, or until the grains are tender and all the liquid has been absorbed. Stir in the bow ties and correct the seasoning, adding salt and pepper to taste. Serve immediately.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 107
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