Thursday, August 30, 2012

Pecan-Studded Kasha


Prep Time : 15 minutes ... Cook time : ... 28 minutes ... Makes 4 servings
1 ...............tablespoon olive oil
2 ..............large yellow onions , cut in 1/4-inch dicedd
3 ..............cloves garlic , finely chopped
1/2 ...........teaspoon sugar
1 ..............cup coarse or medium kasha
1...............large egg , lighty beaten
2 ..............cups boiling canned reduced-sodium chicken broth
1/2 ...........teaspoon dried rosemary , crumbled
1/2 ...........teaspoon salt
1/4 ...........teaspoon black pepper
1/3 ...........cup coarsely chopped pecans
1) In a large skillet over moderate heat , heat oil 1 minute . Add onions and garlic , sprinkle with sugar and cook , stirring frequebtly , until golden brown ... about 10 minutes .
2) In a medium-size bowl , stir kasha with the egg until well coated . Add kasha mixture to skillet and cook , stirring constanstly , until lightly toasted and grains separate ... about 3 minutes .
3) Stir in stock , rosemary , salt and pepper and bring to a boil over high heat . Teduce heat to moderately low and cook , covered , until liquid has been obsorbed ... about 8 minutes . Stir in pecans and serve .
Heart healthy and taste good .

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