Kasha with peas, carrots & mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 659.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.5 g

View full nutritional breakdown of Kasha with peas, carrots & mushrooms calories by ingredient


Introduction

Whole grain buckwheat with canned veggies Whole grain buckwheat with canned veggies
Number of Servings: 6

Ingredients

    1 can (2 c) fat free chicken broth
    1 TBS olive oil
    1.5 tsp Mrs. Dash (or salt/pepper)
    1 cup Kasha
    3 TBS egg white (or 1 egg)
    can peas/carrots (2 c)
    can mushrooms (1 c)
    (Optional: 1 can salmon)

Tips

Nutritional information does not include the can of salmon, which is optional


Directions

Heat broth to boiling & season broth with Mrs. Dash. Meanwhile beat egg white & add kasha - stirring to coat kernels. In separate med skillet cook egg-coated kashs for about 2-3 min, stirring constantly until kernals are separate. Reduce heat to low. Stir in boiling liquid, cover tightly and simmer 7-10 minutes until kasha kernels are tender. Add can peas/carrots, mushrooms (and optional salmon) mixture.

Serving Size: Makes 6, 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOONSTREAM.