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Leek, Shiitake and Kasha Pilaf
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
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 minutes. Fluff kasha with a fork. Stir in the leek mixture. Season with salt and pepper and serve hot. Serves 4.