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  • Leek, Shiitake And Kasha Pilaf

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    Leek, Shiitake And Kasha Pilaf
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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 .
    2. 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.
    3. 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.
    4. 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.
    5. Fluff kasha with a fork. Stir in the leek mix. Season with salt and pepper and serve warm.
    6. Serves 4.

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