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1
In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
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2
In a bowl, lightly beat the egg.
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3
Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha.
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4
Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
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5
When the kasha and orzo are tender, stir in the butter.
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6
Add salt and pepper to taste.
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7
Serve topped with sour cream and toasted walnuts.
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8
Add a chopped red bell pepper to the onions and mushrooms after theyve been cooking for about 5 minutes.
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9
Almost any sauteed chopped vegetable can be incorporated into this dishtry whatever appeals to you or what you find in your refrigerator waiting to be used up.
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10
Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
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11
For a richer flavor, use half water and half vegetable broth.
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12
Omit the salt if the broth is salted.
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13
This warm, comforting dish cries out for a light, tangy accompaniment.
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14
We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209).
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15
For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).
