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Kasha with Leeks and Toasted Pecans
Submitted by Dyan Quesada
- Kasha is buckwheat, which has a distinctive nut-like flavor. It is wheat and gluten- free, high in protein, and is an alternative to potato or rice.
1 cup uncooked medium-grain kasha
2 large egg whites
1/4 cup water
1/4 teaspoon salt
1 (14 1/2 ounce) can vegetable broth
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
- Place kasha in a medium saucepan; cook over medium-low heat 3 minutes, stirring often. Gradually add uncooked egg whites, stirring to coat. Add ¼ cup water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat.
- Heat 1 ½ 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 ½ cup leek mixture and 1 tablespoon chopped pecans. Yield: 4 servings.
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