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