Kasha Pilaf With Almonds

1. 1

   In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.

2. 2

   Mix kasha with the remaining whites.

3. 3

   Stir frequently over medium heat until each grain is separate and dry.

4. 4

   Push kasha to one side of the pan and add oil to the pan.

5. 5

   When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.

6. 6

   Add chicken stock; combine ingredients in the pan and season with salt and pepper.

7. 7

   Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender.

8. 8

   Stir almonds into kasha.

* Per serving · 4 servings · Values may vary.

No additional tips available.