Kasha-leeks-shiitake recipe

1 cup whole buckwheat kasha
1 fatfree egg replacer or 2 egg whites
2 cups veggie broth or vegetarian chicken broth, boiling
1 tsp dried thyme
1/4 tsp cayenne
1 large leek, white portion only, cleaned and thinly sliced*
12 shiitakes, stems trimmed and thinly sliced
1 tsp light soy sauce
salt and pepper to taste

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.


Number of Servings: 4

Recipe submitted by SparkPeople user KRISTINA75.