My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
My Private Note
Units: US | Metric
- 1In a medium skillet, heat 1 tablespoon oil over medium heat.
- 2Add the onions and saute, stirring often.
- 3While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
- 4In a bowl, mix together the egg and kasha.
- 5When the onions have softened, add in the kasha mixture and stir well to combine.
- 6Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
- 7When 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.
- 8While 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.
- 9Remove the mushroom skillet from the heat.
- 10When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
- 11Add in the soy sauce, dill, and salt and pepper to taste.
- 12Serve hot.
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Nutritional Facts for Kasha and Mushrooms
Serving Size: 1 (129 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 140.9
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.7 g
- Cholesterol 52.8 mg
- Sodium 524.6 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 1.1 g
- Sugars 2.5 g
- Protein 4.9 g
The following items or measurements are not included: