Kasha With Broccoli Rabe And Fontina

Ingredients

• 1 cup whole- or coarse-grain kasha (buckwheat groats)
• 1 large egg white, lightly beaten
• 3 cloves garlic, minced
• 1 ½ cups vegetable or chicken stock or boiling water
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups slivered broccoli rabe
• ½ cup fontina cheese, in small cubes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    278 calories; 13 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 10 grams protein; 19 milligrams cholesterol; 170 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. Mix kasha with egg white in a heavy one-quart saucepan. Place over medium heat and stir with fork for two to three minutes, until grains are separated. Stir in half the garlic.
2. Add the stock or water, stir and season with salt and pepper. Cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed and the grains are fluffy.
3. Meanwhile, heat the oil in a large skillet. 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. When the kasha is done, add it to the skillet. Toss it lightly with the broccoli rabe and cheese and serve.

25 minutes