LOCATION: Recipes >> Rice >> As per popular requests, also from Harrosmith w/out permission :
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As per popular requests, also from Harrosmith w/out permission :
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Leek Shiitake & Kasha Pilaf : 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 .
1L egg 1c kasha (whole buckwheat groats) 2c 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 & thinly sliced 12 shiitake
mushrooms (2 oz), stems removed and caps thinly sliced 1Tb
sodium-reduced tamari sauce Salt & freshly ground pepper
1. 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.
2. 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.
3. 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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