Ingredients
Units
Scale
- 2 tablespoons olive oil (or use chicken fat for authenticity)
- 2 tablespoons butter (or use chicken fat for authenticity)
- 1 cup kasha, medium grind
- 1 egg white
- 2 cups vegetable stock (or use chicken stock for authenticity)
- 2 tablespoons butter (or use chicken fat for authenticity)
- 2 tablespoons extra virgin olive oil (or use chicken fat for authenticity)
- 1/3 cup Maui or sweet yellow onion, diced small
- 1/3 cup shallot, diced small
- 1/3 cup leek, diced smal
- l1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup assorted wild mushrooms, finely chopped
- 1/2 cup mustard greens, cut in fine chiffonade
- 1/2 cup fresh spinach leaves, cut in fine chiffonade
- 1 pound bow tie pasta, cooked al dente
Instructions
- In a two-quart saucepot, add olive oil and butter, heat on medium flame.
- While the oil and butter are heating, in a small bowl coat the kasha with the egg white. Add the coated kasha to the hot pan.
- Toast the kasha for 2 -3 minutes. Add vegetable stock. In a separate sauté pan, add the remaining butter and oil and brown. When the butter has browned, add the remaining oil.
- Add all the onions and sauté until golden. Season with salt and pepper. Add mushrooms and cook for approximately 2 more minutes. Add the sauté mix to the kasha and vegetable stock. Stir well and bring to a simmer. Cover and cook until liquid is absorbed.
- When ready, fluff kasha with a fork. Just before serving, fold in the chiffonade of mustard greens and spinach. Toss with hot bow ties and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 812.3 kcal
- Sugar: 4.91 g
- Sodium: 341.42 mg
- Fat: 28.06 g
- Saturated Fat: 9.73 g
- Trans Fat: 0.47 g
- Carbohydrates: 120.79 g
- Fiber: 9.38 g
- Protein: 21.47 g
- Cholesterol: 30.53 mg