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Ingredientes
- 1 lrg Egg
- 1 c. Kasha (whole buckwheat groats)
- 2 c. Defatted beef stock or possibly water
- 1 tsp Dry thyme
- 1/4 tsp Cayenne pepper
- 1 1/2 tsp Extra virgin olive oil
- 2 sm Leeks, white parts only, washed & thinly sliced
- 12 x Shiitake mushrooms (2 ounce), stems removed and caps thinly sliced
- 1 Tbsp. Sodium-reduced tamari sauce Salt & freshly grnd pepper
Direcciones
- Coating the kasha with egg is essential to keep it fluffy, but the leeks and shiitake can be left out for an even quicker side dish .
- 1. Break egg into a medium bowl and beat lightly. Stir in kasha and mix till the grains are proportionately coated. Set a deep, heavy skillet or possibly a Dutch oven over high heat, and add in the kasha. Cook, stirring with a wooden spoon for 2-3 min, or possibly until the grains are dry and separate.
- 2. In another pot, bring stock or possibly water to a boil. Remove kasha from heat, and stir in boiling liquid, thyme and cayenne. Cover, place over low heat and simmer for 20-25 min, or possibly till liquid's absorbed and the kasha is tender.
- 3. Meanwhile, heat oil in a small, nonstick skillet over medium-high heat, and saute/fry leeks and mushrooms with tamari sauce until tender-about 5 mins.
- Fluff kasha with a fork. Stir in the leek mix. Season with salt and pepper and serve warm.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 37 | 18% |
| Total Fat 4.26g | 5% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 30mg | 1% |
| Potassium 340mg | 10% |
| Total Carbs 35.61g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 0.33g | 0% |
| Protein 8.38g | 13% |
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