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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood. Ingredients:
3 tablespoons vegetable oil, divided |
1 onion, chopped |
2 cups vegetable broth |
1 large egg, beaten |
1 cup dried kasha |
4 cups sliced mushrooms |
2 tablespoons soy sauce |
1 tablespoon chopped fresh dill |
salt and pepper |
Directions:
1. In a medium skillet, heat 1 tablespoon oil over medium heat.
2. Add the onions and saute, stirring often.
3. While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
4. In a bowl, mix together the egg and kasha.
5. When the onions have softened, add in the kasha mixture and stir well to combine.
6. Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
7. When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
8. While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
9. Remove the mushroom skillet from the heat.
10. When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
11. Add in the soy sauce, dill, and salt and pepper to taste.
12. Serve hot.
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