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{{Wikifiedrecipe}}
 
 
== Description ==
 
== 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 ==
 
 
=== Ingredients ===
 
 
 
* 1 cup finely chopped [[onion]]s
 
* 1 cup finely chopped [[onion]]s
 
* 2 tbsp [[margarine]]
 
* 2 tbsp [[margarine]]
* 8 oz [[Mushroom]]s, sliced
+
* 8 oz [[mushroom]]s, sliced
 
* 1 cup [[kasha]], uncooked
 
* 1 cup [[kasha]], uncooked
 
* 1 [[egg]], beaten
 
* 1 [[egg]], beaten
 
* 2 cup [[vegetable stock]]
 
* 2 cup [[vegetable stock]]
* 8 oz [[conchiglie|pasta shells]] or [[farfalle|bow ties]]
+
* 8 oz [[conchiglie|pasta shells]] or [[farfalle|bow ties]] — uncooked
* -- uncooked
 
 
* 1 pinch [[salt]]
 
* 1 pinch [[salt]]
 
* 1 pinch freshly ground [[pepper]]
 
* 1 pinch freshly ground [[pepper]]
   
 
== Directions ==
 
== Directions ==
  +
# In a large skillet sauté [[onion]]s in [[margarine]] over medium heat until lightly browned, about 10 minutes.
  +
# Add [[mushroom]]s and saute until [[mushroom]]s are browned, about 5 minutes.
  +
# Remove from heat and set aside.
  +
# Mix [[kasha]] with [[egg]] in a small bowl until kernals are coated.
  +
# Place [[kasha]] in a large non-stick skillet.
  +
# Cook over high heat, stirring and breaking [[kasha]] apart with a fork until [[egg]] is set and grains are separate, about 3 minutes.
  +
# In a medium-size saucepan, bring stock to a boil.
  +
# Add stock to [[kasha]], cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes.
  +
# Remove from heat and set aside.
  +
# Prepare [[pasta]] according to package directions and drain.
  +
# Combine [[onion]] mixture, [[kasha]] and [[pasta]].
  +
# Season with [[salt]] and [[pepper]] and serve hot.
   
  +
== Nutritional information ==
In a large skillet saute [[onion]]s in [[margarine]] over medium heat until lightly browned, about 10 minutes. Add [[Mushroom]]s and saute until [[Mushroom]]s are browned, about 5 minutes. Remove from heat and set aside. Mix [[kasha]] with [[egg]] in a small bowl until kernals are coated. Place [[kasha]] in a large non-stick skillet. Cook over high heat, stirring and breaking [[kasha]] apart with a fork until [[egg]] is set and [[grains]] are separate, about 3 minutes. In a medium-size saucepan, bring stock to a boil. Add stock to [[kasha]], cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes. Remove from heat and set aside. Prepare [[Pasta]] according to package directions and drain. Combine [[Onion]] mixture, [[kasha]] and [[Pasta]]. Season with [[salt]] and [[pepper]] and serve hot. Per serving: 280 calories, 10 g prot, 226 sod, 48 carb, 7 g fat, 36 mg chol, 20 mg calcium hint: 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
 
  +
Per serving:
 
  +
* 280 calories | 10g prot | 226 sod | 48 carb | 7g fat | 36mg chol | 20mg calcium
=== Other links ===
 
 
 
 
 
== See also ==
 
   
[[Category:Cereals Recipes]]
 
 
[[Category:Conchiglie Recipes]]
 
[[Category:Conchiglie Recipes]]
 
[[Category:Farfalle Recipes]]
 
[[Category:Farfalle Recipes]]
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[[Category:Mushroom Recipes]]
 
[[Category:Mushroom Recipes]]
 
[[Category:Ovo-lacto Recipes]]
 
[[Category:Ovo-lacto Recipes]]
[[Category:Pasta Recipes]]
+
[[Category:Onion Recipes]]
[[Category:Vegetable stock Recipes]]
+
[[Category:Egg Recipes]]
 
[[Category:Vegetable stock and broth Recipes]]

Latest revision as of 15:42, 5 February 2011

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

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