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Kasha With Vegetables

Healthycooking's picture
Kasha with vegetables is a flavorful kasha recipe. Prepared along with vegetables and lemon juice with nutmeg to taste, the kasha with vegetables also has egg and mushrooms in it. Served with a side, it makes a filling meal.
  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)
  Egg 1 Large
  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

Melt the margarine in a heavy 10 inch skillet over moderate heat.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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 mg72.1%

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

Kasha With Vegetables Recipe