Kasha And Mushrooms

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil, divided
• 1 onion, chopped
• 2 cups vegetable broth
• 1 large egg, beaten
• 1 cup dried kasha
• 4 cups sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh dill
• salt and pepper

Recipe

• 1 in a medium skillet, heat 1 tablespoon oil over medium heat.
• 2 add the onions and saute, stirring often.
• 3 while the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
• 4 in a bowl, mix together the egg and kasha.
• 5 when the onions have softened, add in the kasha mixture and stir well to combine.
• 6 stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
• 7 when the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
• 8 while the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
• 9 remove the mushroom skillet from the heat.
• 10 when the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
• 11 add in the soy sauce, dill, and salt and pepper to taste.
• 12 serve hot.