Kasha rustica

 
                               KASHA RUSTICA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Finely chopped onions
    2       tb           Margarine
    8       oz           Mushrooms, sliced
    1       c            Kasha -- uncooked
    1                    Egg -- beaten
    2       c            Vegetable stock
    8       oz           Pasta shells or bow ties
                         -- uncooked
    1       pn           Salt
    1       pn           Freshly ground pepper
 
   In a large skillet saute onions in margarine over
   medium heat until lightly browned, about 10 minutes.
   Add mushrooms and saute until mushrooms are browned,
   about 5 minutes.  Remove from heat and set aside. Mix
   kasha with egg in a small bowl until kernals are
   coated. Place kasha in a large non-stick skillet.
   Cook over high heat, stirring and breaking kasha apart
   with a fork until egg is set and grains are separate,
   about 3 minutes. in a medium-size saucepan, bring
   stock to a boil. Add stock to kasha, cover skillet and
   simmer over low heat until liquid is absorbed, about
   10 minutes.  Remove from heat and set aside. Prepare
   pasta according to package directions and drain.
   Combine onion mixture, kasha and pasta.  Season with
   salt and pepper and serve hot.
   Hint: This dish tastes even better made ahead and can
   be refrigerated for 3 to 4 days.  To reheat, place in
   a casserole dish, cover and warm in a 350 F oven or in
   a microwave oven.
  
 
 
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