Title: Kasha with Leeks and Shiitakes - Serves 4-6
Categories: Lowfat Grain
Yield: 4 Servings

1	c	Whole buckwheat kasha
1		Fatfree egg replacer or 2
		Egg whites
2	c	Veggie broth or vegetarian
		Chicken broth, boiling
1	ts	Dried thyme
1/4	ts	Cayenne
1	lg	Leek, white portion only,
		Cleaned and thinly sliced*
12		Shiitakes, stems trimmed and
		Thinly sliced
1	ts	Tamari
		Salt and pepper to taste

Adapted from Eating Well

Lightly beat egg replacer. Combine with kasha.

Heat a saucepan on high. Add kasha and egg. Stir with a wooden spoon, breaking up lumps until kasha are separated. The purpose of this step is to seal the kasha kernels so they don't get all mushy during the subsequent cooking.

Lower heat to low and add broth, thyme and cayenne. Stir well. Cover and let simmer for 20-25 minutes or until all liquid is absorbed.

About 15 minutes into the cooking of the kasha, saute leeks, mushrooms and tamari in a non-stick skillet. Cook for about 5 minutes.

Remove kasha from heat. Stir in leeks and mushrooms. Season with salt and pepper.

If you expect to serve 4, you could serve this as an entree, if you serve some other veggies. If you expect to serve 6, there's only enough for a side dish.

* When using leeks, I usually don't use the dark green tops but I do use the light green part of the stem as the white portion. Leeks can be muddy buggers. Best way to clean them is the trim off the roots and top and slice lengthwise. Rinse carefully under running water. A lot of dirt can hide in between the layers right near the root. Date: Fri, 18 Feb 94 15:05:53 MST From: seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver)

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 02 May 98

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