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Kasha with Leeks and Toasted Pecans

Randy Mayor; Jan Gautro
Yield 4 servings
You can omit the cooked egg whites, and this dish still will taste delicious. If you prefer small-grain kasha, increase the water to 1/2 cup.

Ingredients

  • 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

Nutrition Information

  • calories 326
  • caloriesfromfat 28 %
  • fat 10.3 g
  • satfat 1.2 g
  • monofat 6.1 g
  • polyfat 2.1 g
  • protein 12 g
  • carbohydrate 50.1 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 688 mg
  • calcium 74 mg

How to Make It

  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.