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 .