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Kasha with Mushrooms

Kasha is to the Russians and Poles what cornmeal is to the Romanians. Properly cooked kasha grains should be flurry yet separate; when the cooking is finished, no liquid should be visible in the pan.

ingredients

serves 4 to 6
1 cup sliced fresh mushrooms
1 teaspoon lemon juice
1 tablespoon margarine
1 cup kasha
1 Egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth or hot water

method

1. Sprinkle the cut mushrooms with the lemon juice.

2. Melt the margarine in a saucepan over low heat, add the mushrooms, and cover.

3. Simmer gently, until the mushrooms give up their liquid. Set aside.

4. Place kasha in a bowl and stir in the egg. When the grains are thoroughly coated with egg, transfer kasha to a heavy skillet with a lid. Sprinkle with salt and pepper.

5. Place the skillet over high heat and cook kasha, stirring constantly with a spatula, until the grains separate—about 2 to 4 minutes.

6. Remove the pan from the heat and add the vegetable broth and mushrooms. Stir well, then reduce the heat, return the pan to stove, and cover.

7. Simmer 10 minutes, then remove the lid, stir kasha, and leave on low heat for 3 to 5 minutes or until all the liquid has been absorbed.

8. Serve as an accompaniment to the entree.

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