Date: Fri, 18 Feb 94 15:05:53 MST
From: firstname.lastname@example.org (Sharon Badian, AT&T - GBCS Labs, Denver)
Adapted from Eating Well
Kasha with Leeks and Shiitakes - serves 4-6
1 cup whole buckwheat kasha
1 fatfree egg replacer or 2 egg whites
2 cups veggie broth or vegetarian chicken broth, boiling
1 tsp dried thyme
1/4 tsp cayenne
1 large leek, white portion only, cleaned and thinly sliced*
12 shiitakes, stems trimmed and thinly sliced
1 tsp tamari
salt and pepper to taste
Lightly beat egg replacer. Combine with kasha.
Heat a saucepan on high. Add kasha and egg. Stir with a wooden
spoon, breaking up lumps until kasha are separated. The purpose
of this step is to seal the kasha kernels so they don't get all
mushy during the subsequent cooking.
Lower heat to low and add broth, thyme and cayenne. Stir well.
Cover and let simmer for 20-25 minutes or until all liquid is
About 15 minutes into the cooking of the kasha, saute leeks,
mushrooms and tamari in a non-stick skillet. Cook for about
Remove kasha from heat. Stir in leeks and mushrooms. Season with
salt and pepper.
If you expect to serve 4, you could serve this as an entree, if
you serve some other veggies. If you expect to serve 6, there's
only enough for a side dish.
* When using leeks, I usually don't use the dark green tops but
I do use the light green part of the stem as the white portion.
Leeks can be muddy buggers. Best way to clean them is the trim
off the roots and top and slice lengthwise. Rinse carefully
under running water. A lot of dirt can hide in between the layers
right near the root.