Kasha And Bowties with Mushrooms

1 servings

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Kasha And Bowties with Mushrooms Ingredients

2 c Bow tie pasta	1 tb Canola or olive oil
1 c Medium or coarse kasha	2 lg Onions coarsely chopped
1 Egg white	2 c Sliced mushrooms;
2 c Hot chicken or vegetable	1/2 c Chopped red pepper; if
Salt & pepper to taste	2 tb Minced fresh dill; up to 3

Instructions for Kasha And Bowties with Mushrooms

Another low fat recipe from MealLeaniYumm by Norene Gilletz, in keeping with our "K" theme... Cook pasta, drain & rinse well. In a large heavy-bottomed pot mix kasha with egg white. Cook on medium heat, stirring constantly, until kasha is dry & toasted, about 5 minutes. Remove pan from heat & add broth. Return to heat, cover & simmer 10-12 minutes until most of the liquid is absorbed. Remove from heat & let stand covered for a few minutes until the remaining liquid is absorbed. Fluff with a fork. Season with salt & pepper Heal oil in a large non-stick skillet.Saute onions 7-8 minutes until browned. Add mushrooms & red pepper & cook until golden. Combine all the ingredients & mix well. Adjust seasonings to taste. Enjoy! This is a good dish for a cold winter day. Posted to JEWISH-FOOD digest by "leah perez" on Dec 22, 1998, converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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