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Ingredients
2 egg whites
½ cup kasha
2 teaspoons canola oil
1 rib celery, sliced thin
1 small onion, coarsely chopped
1 cup chicken stock or broth
Freshly ground black pepper
Salt, if desired
½ cup toasted slivered almonds
Nutritional analysis per serving (3 servings)
31 grams carbs; 2 milligrams cholesterol; 309 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 6 grams fiber; 424 milligrams sodium; 13 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.
- Step 2
Mix kasha with the remaining whites. Stir frequently over medium heat until each grain is separate and dry.
- Step 3
Push kasha to one side of the pan and add oil to the pan. When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.
- Step 4
Add chicken stock; combine ingredients in the pan and season with salt and pepper. Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender. Stir almonds into kasha.
Private Notes
Comments
This was good, quick and easy. I omitted the cheese. Next time, I think I’ll add carrots. I wish there were more kasha recipes as it is a terrific grain.