Kasha With Leeks And Toasted Pecans Recipe

Name: Kasha With Leeks And Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked medium-grain kasha (buckwheat groats); 2 large egg whites; 1/4 cup water; 1/4 teaspoon salt; 1 (14 1/2-ounce) can vegetable broth; 4 hard-cooked large eggs; 1 tablespoon olive oil, divided; 4 cups thinly sliced leek, separated into rings (about 3 leeks); 2 tablespoons water; 1 teaspoon sugar; 1/4 cup chopped pecans, toasted

Servings: persons

1 cup uncooked medium-grain kasha (buckwheat groats)
2 large egg whites
1/4 cup water
1/4 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
4 hard-cooked large eggs
1 tablespoon olive oil, divided
4 cups thinly sliced leek, separated into rings (about 3 leeks)
2 tablespoons water
1 teaspoon sugar
1/4 cup chopped pecans, toasted

1
Place kasha in a medium saucepan; cook over medium-low heat 3 minutes, stirring often. Gradually add uncooked egg whites, stirring to coat. Add 1/4 cup water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Cut cooked eggs in half; remove yolks, and reserve for another use. Finely chop cooked egg whites. Add cooked egg whites and 1 1/2 teaspoons oil to kasha mixture; stir well.
2
Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; saute 5 minutes. Add 2 tablespoons water and sugar; cover, reduce heat, and cook 2 minutes. Spoon 1 cup kasha into each of 4 bowls. Top each serving with 1/2 cup leek mixture and 1 tablespoon chopped pecans.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked medium-grain kasha (buckwheat groats), 2 large egg whites, 1/4 cup water, 1/4 teaspoon salt, and more.

Yes, Kasha With Leeks And Toasted Pecans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kasha With Leeks And Toasted Pecans

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