Kasha with Red Onion, Sage and Currants

1. 1

   In a nonstick skillet, mix the kasha with the egg whites.

2. 2

   Set the skillet over moderate heat and cook, stirring constantly, until the kasha smells toasted and the grains are separate, about 5 minutes.

3. 3

   In a saucepan, heat the oil until shimmering.

4. 4

   Add the onions and cook over high heat until tender and browned in spots, 8 minutes.

5. 5

   Add the sage and salt and cook for 30 seconds longer.

6. 6

   Add the kasha, water and vinegar and bring to a simmer.

7. 7

   Cover and cook over low heat until the water has been absorbed, 12 minutes.

8. 8

   Add the currants, fluff the kasha with a fork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.