Free Recipe Leek, Shiitake and Kasha Pilaf
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Leek, Shiitake and Kasha Pilaf Recipe
1 lg Egg
1 c Kasha (whole buckwheat
-groats)
2 c Defatted beef stock or water
1 ts Dried thyme
1/4 ts Cayenne pepper
1-1/2 ts Olive oil
2 sm Leeks; white parts only,
-washed & thinly sliced
12 Shiitake mushrooms (2 oz);
-stems removed and caps
-thinly sliced
1 tb Sodium-reduced tamari sauce
Salt & freshly ground pepper
Leek, Shiitake and Kasha Pilaf Preparation
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 . 1. Break egg into a medium 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 minutes, 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 minutes, or until liquid”s absorbed and the kasha is tender. 3. Meanwhile, heat oil in a small, nonstick skillet over medium-high heat, and saute leeks and mushrooms with tamari sauce till tender-about 5 mins. Fluff kasha with a fork. Stir in the leek mixture. Season with salt and pepper and serve hot. Serves 4. AL601@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen”s MM Recipe Archive, .
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