1/4 cup dried porcini mushrooms 1/2 cup hot chicken broth 2 tbsp extra-virgin olive oil 1 onion -- finely chopped 2 cloves minced garlic 1/2 red bell pepper -- Chopped 12 ounces white mushrooms -- thinly sliced 1 1/2 cup kasha 1 egg white 3 cups vegetable broth 2 carrots -- diced ground black pepper 1 pinch Cayenne pepper 2 tablespoons chopped parsley 1 tablespoon low-sodium soy sauce Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a lar ge, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat unt il golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min. Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry. Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; b ring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in p arsley and soy sauce. Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Ma kes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vege table Casseroles," [PATh 15 Oc 96]
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