Recipe by MyRecipes
- 1 cup uncooked medium-grain kasha (buckwheat groats)
- 2 large egg whites
- 1/4 cup water
- 1/4 teaspoon salt
- 1 (14 1/2-ounce) can vegetable broth
- 4 hard-cooked large eggs
- 1 tablespoon olive oil, divided
- 4 cups thinly sliced leek, separated into rings (about 3 leeks)
- 2 tablespoons water 1 teaspoon sugar
- 1/4 cup chopped pecans, toasted
1. Place kasha in a medium saucepan; cook over medium-low heat 3 minutes, stirring often. Gradually add uncooked egg whites, stirring to coat. Add 1/4 cup water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Cut cooked eggs in half; remove yolks, and reserve for another use. Finely chop cooked egg whites. Add cooked egg whites and 1 1/2 teaspoons oil to kasha mixture; stir well.
2. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 5 minutes. Add 2 tablespoons water and sugar; cover, reduce heat, and cook 2 minutes. Spoon 1 cup kasha into each of 4 bowls. Top each serving with 1/2 cup leek mixture and 1 tablespoon chopped pecans.
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