Kasha With Vegetables
|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)|
|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.