Ingredients
- 2 egg whites
- ½ cup kasha
- 2 teaspoons canola oil
- 1 rib celery, sliced thin
- 1 small onion, coarsely chopped
- 1 cup chicken stock or broth
- Freshly ground black pepper
- Salt, if desired
- ½ cup toasted slivered almonds
- Nutritional Information
Nutritional analysis per serving (3 servings)
256 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 2 milligrams cholesterol; 147 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.
- Mix kasha with the remaining whites. Stir frequently over medium heat until each grain is separate and dry.
- Push kasha to one side of the pan and add oil to the pan. When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.
- Add chicken stock; combine ingredients in the pan and season with salt and pepper. Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender. Stir almonds into kasha.
20 minutes
Dining and Cooking