Kasha With Vegetables Recipe
Kasha with vegetables is a flavorful kasha recipe. Prepared along with vegetables and lemon juice with nutmeg to taste, the kasha with vegetables also has egg and mushrooms in it. Served with a side, it makes a filling meal.
Ingredients
1 tablespoon unsalted margarine
1 medium size yellow onion, chopped
1 medium size stalk celery, chopped
1/4 pound mushrooms, sliced thin
3/4 cup kasha
1 large egg
1 1/2 cups low sodium beef broth or water
1/2 cup thinly sliced water chestnuts
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
Directions
Melt the margarine in a heavy 10 inch skillet over moderate heat.
Add the onion and celery and cook, uncovered, for 2 to 3 minutes.
Add the mushrooms and cook 2 to 3 minutes longer, stirring occasionally.
Meanwhile, using a fork, beat the kasha with the egg in a small bowl until all the grains are coated.
Add to the skillet and cook, stirring constantly, for 1 to 2 minutes or until the egg is cooked.
Add the beef broth, bring to a boil, and adjust the heat so that the liquid bubbles gently; cover and cook for 10 minutes or until all the liquid is absorbed and the kasha is tender.
Stir in the water chestnuts, lemon juice, nutmeg, and pepper, and transfer the mixture to a serving bowl.
Add the onion and celery and cook, uncovered, for 2 to 3 minutes.
Add the mushrooms and cook 2 to 3 minutes longer, stirring occasionally.
Meanwhile, using a fork, beat the kasha with the egg in a small bowl until all the grains are coated.
Add to the skillet and cook, stirring constantly, for 1 to 2 minutes or until the egg is cooked.
Add the beef broth, bring to a boil, and adjust the heat so that the liquid bubbles gently; cover and cook for 10 minutes or until all the liquid is absorbed and the kasha is tender.
Stir in the water chestnuts, lemon juice, nutmeg, and pepper, and transfer the mixture to a serving bowl.
