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Mushroom Varnishkes




Source of Recipe


"The Complete Whole Grains Cookbook", by Judith Finlayson

1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
freshly ground black pepper
1 cup kasha (buckwheat groats)
2 tablespoons olive oil -- divided
2 tablespoons butter -- divided
8 ounces cremini mushrooms -- stems removed
-- and sliced thinly
2 tablespOons freshly squeezed lemon juice
1 onion -- finely chopped
2 stalks celery -- diced
2 garlic cloves -- minced
1 teaspoon sweet paprika
2 cups reduced-sodium vegetable stock
or 2 cups water
1 cup whole wheat bowtie pasta (farfalle)
1/2 cup parsley or dill -- finely sliced

In a bowl, beat egg, salt, cayenne, and black pepper to taste until eggs are frothy. Add kasha and stir to coat. Heat a skillet oveR medium heat for 30 seconds. Add kasha mixture, stirring, until egg sets and grains separate about 3 minutes. Transfer to a bowl and wipe skillet clean.

In same skillet, heat 1 tablespoons each of the oil and butter over medium-high heat. Add mushrooms and cook, stirring, until their liquid evaporates, about 8 minutes. Sprinkle with lemon juice and using a slotted spoon, transfer to a bowl and set aside.

Add remaining 1 tablespoon of oil to pan. Add onion, celery, garlic, and paprika and cook stirring, until celery is softened, about 5 minutes. Add cooled groats and egg mixture and reserved mushrooms and toss well. Add stock and bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes.

Remove from heat and set aside until groats are tender and liquid is absorbed, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook bowtie pasta until tender to the bite, about 12 minutes. Toss with remaining 1 tablespoon of butter. Add to cooked kasha mixture and mix well.

Garnish with parsley.

Makes 6 servings

Each serving provides:

Calories 250, protein 7.8 g carbohydrates 35.7 g, fat 10.2 g, dietary fiber 5.4 g, sodium 250 mg, cholesterol 41 mg

Diabetic exchanges: 2 starch, 1 vegetable, 1 1/2 fat

Categories: Diabetic, Grains, Jewish

Recipe typed for you by Judi Mae Phelps.