Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c dried porcini mushrooms
1/2 c hot chicken broth
2 TB extra-virgin olive oil
1 onion -- finely chopped
2 cloves minced garlic
1/2 red bell pepper -- Chopped
12 oz white mushrooms -- thinly
: sliced
1 1/2 c kasha
1 egg white
3 c vegetable broth
2 carrots -- diced
: ground black pepper
1 pn Cayenne pepper
2 TB chopped parsley
1 TB low-sodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth.
Meanwhile, heat oil in a large, nonstick saucepan.
Saute onion, garlic and bell pepper over medium heat
until golden, about 5 min. Add white mushrooms;
increase heat to high. Cook until mushrooms are
browned and most of liquid has evaporated, 5 min.

Mix kasha and egg white in a bowl. Add to vegetables;
cook over high heat for 2 min., or until grains are
separate and dry.

Stir broth, carrots, seasonings and porcinis (with
soaking broth) into kasha; bring to a boil. Reduce
heat, cover; simmer until tender and liquid is
absorbed (18 min.), stirring occasionally to avoid
sticking. Remove from heat; stir in parsley and soy
sauce.

Spoon into a large casserole dish. Bake till heated,
about 10 min. Serves 4. Makes 11 cups. [360 cals/9.5 g
fat] This recipe was archived at Mc-Recipe. Part of a
"COLLECTION (5) Grain and Vegetable Casseroles," [PATh
15 Oc 96]

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