Kasha With Broccoli Rabe And Fontina

1. 1

   Mix kasha with egg white in a heavy one-quart saucepan.

2. 2

   Place over medium heat and stir with fork for two to three minutes, until grains are separated.

3. 3

   Stir in half the garlic.

4. 4

   Add the stock or water, stir and season with salt and pepper.

5. 5

   Cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed and the grains are fluffy.

6. 6

   Meanwhile, heat the oil in a large skillet.

7. 7

   Stir in the remaining garlic, then add the broccoli rabe and saute over medium-high heat about 10 minutes, until it has wilted and is tender.

8. 8

   When the kasha is done, add it to the skillet.

9. 9

   Toss it lightly with the broccoli rabe and cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.