RCI-RC.006.0076.001
Kasha Rustica
This dish tastes even better made ahead and can be refrigerated for 3 to 4 days. To reheat, place in a casserole dish, cover and warm in a 350°F oven or in a microwave oven.
Prep30 min
Cook45 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat margarine in a large pot over medium-high heat, then add finely chopped onions and cook for 3-4 minutes until softened and translucent.
2
Add sliced mushrooms to the pot and sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
6 minutes
3
Pour the beaten egg over the kasha in a separate bowl, stirring well to coat each grain evenly; this prevents clumping during cooking.
4
Add the egg-coated kasha to the pot with the onions and mushrooms, stirring constantly for 2-3 minutes to toast the grains slightly.
3 minutes
5
Pour the vegetable stock into the pot and bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the kasha is tender and most of the liquid is absorbed.
15 minutes
6
While the kasha simmers, cook the pasta shells in a separate pot of salted boiling water according to package directions, then drain and set aside.
7
Stir the cooked pasta into the kasha mixture, tossing gently to combine all ingredients evenly.
8
Season to taste with a pinch of salt and freshly ground pepper, adjusting as needed before serving.