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Leek, Shiitake and Kasha Pilaf

1 egg
1 c kasha (whole buckwheat groats)
2 c defatted beef stock or water
1 tsp dried thyme
1/4 tsp cayenne pepper
1 1/2 tsp olive oil
2 sm leeks, white prts only, washed and thinly sliced
12 shiitake mushrooms (2 oz), stems removed and caps thinly sliced
1Tb sodium-reduced tamari sauce
Salt and freshly ground pepper

Break egg into a med bowl and beat lightly. Stir in kasha and mix
until the grains are evenly coated. Set a deep, heavy skillet or
a Dutch oven over high heat, and add the kasha. Cook, stirring with
a wooden spoon for 2-3 mins. or till the grains are dry and separate.

In another pot, bring stock or 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 mins, or till liquid's absorbed
and the kasha is tender.

Meanwhile, heat oil in a small, nonstick skillet over med-high
heat, and saute leeks and mushrooms with tamari sauce till tender-abt
5 mins. Fluff kasha with a fork. Stir in the leek mixture. Season
with salt and pepper and serve hot.

Serves : 4


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