Kasha with Onions

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 189.0
  • Total Fat: 6.0 g
  • Cholesterol: 1.9 mg
  • Sodium: 472.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 7.5 g

View full nutritional breakdown of Kasha with Onions calories by ingredient
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Introduction

Hearty side dish full of nutrients. Hearty side dish full of nutrients.
Number of Servings: 2

Ingredients



    * *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)

Directions


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.

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