SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED CRIMINI MUSHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.
KASHA AND CREMINI MUSHROOMS
This is a 30 minute dish. To make it a complete meal, pair it with baked chicken breast. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes) over medium heat. Remove from heat.
- In a large nonstick frying pan, heat the olive oil over medium heat. Add mushrooms and onion and saute until softened (3 - 5 minutes).
- In a small saucepan, bring broth and water to a boil. Add to mushroom mixture and stir in kasha, thyme, and pepper. Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes).
- To serve, stir in bell pepper and parsley.
Nutrition Facts : Calories 46.4, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 140, Carbohydrate 6.4, Fiber 0.9, Sugar 2.4, Protein 1.8
EASY CREMINI MUSHROOM PASTA
This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!
Provided by JustAddKetchup
Categories Fruits and Vegetables Mushrooms Crimini
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
- Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
- Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 48 g, Cholesterol 84 mg, Fat 26.6 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 16.1 g, Sodium 622.3 mg, Sugar 2.9 g
WILD MUSHROOM AND ONION KASHA
Provided by Marlena Spieler
Categories Mushroom Onion Side Sauté Christmas Low Fat Vegetarian Low Cal High Fiber Dinner Family Reunion Healthy Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
- Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
- Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.
- *Available at many supermarkets and at specialty foods stores and Italian markets.
KASHA AND MUSHROOMS
My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, heat 1 tablespoon oil over medium heat.
- Add the onions and saute, stirring often.
- While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
- In a bowl, mix together the egg and kasha.
- When the onions have softened, add in the kasha mixture and stir well to combine.
- Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
- When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
- While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
- Remove the mushroom skillet from the heat.
- When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
- Add in the soy sauce, dill, and salt and pepper to taste.
- Serve hot.
KASHA WITH MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
- Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams
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