* Exported from BigOven *

Kasha And Varnishkes

Recipe By : Melting Pot with Wayne Harley Brachman
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 tablespoon vegetable oil
= (or 1 Tbspn canola oil and 1 Tbspn
olive oil)
1 medium onion --minced
1 large carrot --diced 1/4" pieces
2 cups thinly-sliced trimmed creminis
= (stems removed before slicing)
3 garlic cloves --minced
1 cup kasha (whole or coarse)
1 egg
Salt --to taste
Freshly-ground black pepper --to taste
2 cups beef stock, chicken stock, vegetable
stock, or liquid from simmering 1/2 ounce
of dried porcini mushrooms in 2 1/2 cups
water, or, if all else is unavailable, water
1/2 pound bowties --cooked according to
package instructions

Heat oil, then saute onions until soft. Add carrots and saute until the
onions take on some color. Add mushrooms, then garlic. Saute for 2 more
minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg
mixture to the saute pan with the vegetables and cook over medium heat
until dry looking and kernels separate. Add stock and cook, covered, until
liquid is absorbed and kasha is tender, about 12 minutes. Mix in bowties.
Serve with ketchup and/or gravy.

This recipe yields 4 servings.

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 98 Calories; 8g Fat (71.7%
calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg
Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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