Cookbook of the Week - Kasha Loaf

[Guest guest]

I love kasha and this one sounds good. When I try it, I think that Miso-Carrot

Gravy I posted a week or two ago would be delicious with it.

 

 

* Exported from MasterCook *

 

Kasha Loaf with Mushrooms and Dill

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 onion -- finely chopped

2 cloves garlic -- minced

1/2 green or red bell pepper -- finely chopped

1 1/2 cups kasha

3 egg whites

1 egg (or 1 more white)

5 cups vegetable stock or water

2 carrots -- cut into 1/2-inch dice

2 stalks celery -- cut into 1/2-inch dice

2 parsnips -- cut into 1/2-inch dice

salt, freshly ground pepper, and a pinch

of cayenne pepper

2 to 3 tablespoons fresh lemon juice (or to taste)

1 tablespoon tamari soy sauce

spray oil

 

Heat the olive oil in a large saucepan (preferably nonstick). Add the onion,

garlic, and bell pepper and cook over medium heat until soft but not brown,

about 5 minutes. Add the mushrooms and increase the heat to high. Add the

mushrooms and increase the heat to high. Cook until the mushrooms are soft and

most of the mushroom liquid has evaporated, about 5 minutes.

Combine the kasha and 1 egg white in a bowl and stir to mix. Add the kasha to

the vegetable mixture. Cook the mixture over high heat for 2 minutes. or until

the kasha grains are separate and dry.

Stir the vegetable stock, carrots, celery, parsnips, salt, black pepper, and

cayenne into the kasha and bring to a boil. Reduce the heat, cover the pan, and

gently simmer the kasha until it is tender and all the liquid has been absorbed,

about 18 minutes. Stir the mixture occasionally to keep to keep it from

sticking on the bottom. Remove the pan from the heat and let the kasha cool.

Stir the whole egg and remaining 2 egg whites, lemon juice, dill, and tamari

into the kasha mixture. Correct the seasoning,, adding salt, pepper, or lemon

juice to taste: The mixture should be highly seasoned. Spray a 9 x 5-inch loaf

pan generously with oil and spoon the mixture into the pan. Cover the pan with

a lightly oiled piece of foil. Preheat the oven to 350F.

Bake the kasha loaf for 40 to 50 minutes, or until set. (When done, an inserted

skewer will come out clean and will feel very hot to the touch.) Remove the

loaf from the oven and let cool for 5 minutes. Unmold the loaf onto a cutting

board. Cut the kasha loaf into 1/2-inch slices for serving. An electric knife

works best for slicing.

 

 

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Per serving: 128 Calories (kcal); 5g Total Fat; (32% calories from fat); 4g

Protein; 19g Carbohydrate; 0mg Cholesterol; 223mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0