Kasha Rustica

Description
This dish tastes even better made ahead and can be refrigerated for 3 to 4 days. To reheat, place in a casserole dish, cover and warm in a 350°F oven or in a microwave oven.

Ingredients

 * 1 cup finely chopped onions
 * 2 tbsp margarine
 * 8 oz mushrooms, sliced
 * 1 cup kasha, uncooked
 * 1 egg, beaten
 * 2 cup vegetable stock
 * 8 oz pasta shells or bow ties — uncooked
 * 1 pinch salt
 * 1 pinch freshly ground pepper

Directions

 * 1) In a large skillet sauté onions in margarine over medium heat until lightly browned, about 10 minutes.
 * 2) Add mushrooms and saute until mushrooms are browned, about 5 minutes.
 * 3) Remove from heat and set aside.
 * 4) Mix kasha with egg in a small bowl until kernals are coated.
 * 5) Place kasha in a large non-stick skillet.
 * 6) Cook over high heat, stirring and breaking kasha apart with a fork until egg is set and grains are separate, about 3 minutes.
 * 7) In a medium-size saucepan, bring stock to a boil.
 * 8) Add stock to kasha, cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes.
 * 9) Remove from heat and set aside.
 * 10) Prepare pasta according to package directions and drain.
 * 11) Combine onion mixture, kasha and pasta.
 * 12) Season with salt and pepper and serve hot.

Nutritional information
Per serving:
 * 280 calories | 10g prot | 226 sod | 48 carb | 7g fat | 36mg chol | 20mg calcium