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Kasha With Vegetables Recipe
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Stalk celery||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Kasha||3⁄4 Cup (12 tbs)|
|Low sodium beef broth/Water||1 1⁄2 Cup (24 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 759 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 216.3 mg
Sodium 367.4 mg15.3%
Total Carbohydrates 121 g40.2%
Dietary Fiber 18.1 g72.5%
Sugars 6 g
Protein 31 g62.7%
Vitamin A 19.4% Vitamin C 30.6%
Calcium 11.4% Iron 31.7%
*Based on a 2000 Calorie diet
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.