Kasha with Onions

* *Bob's Red Mill Organic Kasha (roasted buckwheat kernels), .33 cup (remove)
* Olive Oil, 1 1tsp (remove)
* Onions, raw, 1 small (remove)
* Scallions, raw, 1 medium (4-1/8" long) (remove)
* Leeks, 0.5 cup (remove)
* Garlic, 1 clove (remove)
* Thyme, ground, .25 tsp (remove)
* Salt, 1 dash (remove)
* Pepper, black, 1 dash (remove)
* Chicken Broth, .75 cup (8 fl oz) (remove)
* Pecans, .0625 cup, chopped (remove)
* Egg white, 1 serving (remove)

1.
In a medium bowl, beat the egg with a fork. Add the kasha and stir until the grains are coated. Heat a large nonstick skillet over medium heat. Add the kasha and cook, stirring frequently, for 4 minutes, or until the grains are dry and separate. Place in a bowl; set aside. Wipe the skillet with a paper towel.
2.
Heat the oil in the same skillet over medium-high heat. Add the scallions, shallots, onion, leek, and garlic. Cook, stirring frequently, for 6 minutes, or until tender. Stir in the thyme, salt, and pepper and remove from the heat.
3.
Stir the kasha and broth into the onion mixture. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
4.
Sprinkle the kasha with the nuts

Number of Servings: 2

Recipe submitted by SparkPeople user BRIOGUSTO.