The Birkett Mills

ingredients

• 1 cup coarse or medium kasha
• 1 egg white
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ½ teaspoon ground thyme
• ¼ teaspoon ground nutmeg
• 1 (16 ounce) can fat-free chicken broth
• 1-teaspoon olive oil
• 4 ounces mushrooms, sliced
• 1 clove garlic, pressed
• 1 carrot, peeled and diced
• 1 medium onion, peeled and diced
• 6 sun-dried tomatoes, soaked in 1/2 cup warm water
• 1 (10 ounce) package frozen spinach,drained and squeezed
• ¼ cup grated Parmesan cheese

directions

1. Stir together kasha and egg white until every grain is coated.
2. Bring chicken broth to boil, add kasha and salt, white pepper, thyme, and nutmeg; cover, reduce heat to simmer and cook 8-10 minutes or until water is absorbed. Turn off heat and allow to stand covered 5 minutes.
3. In large, nonstick skillet, heat olive oil and sauté mushrooms, onion, garlic, and carrot 5-7 minutes, or until onion begins to brown and vegetables are tender. Drain tomatoes and reserve soaking water; chop and add to vegetable mixture. Stir in spinach and cheese and cook 2-3 minutes longer. Stir in reserved water from tomatoes and hot kasha. Taste and adjust seasonings.

Note: Medium-ground kasha will have a slightly more compact texture than coarse ground kasha. Whole, uncrushed groats are also available. These have a slightly chewier texture. For a vegetarian version, substitute clear vegetable broth for chicken.

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