Source: Enlitened Kosher Cooking by Nechama Cohen

A unique and savory side dish made with kasha, egg whites, and sauteed vegetables.

Servings

1 cup Buckwheat, Kasha, roasted kernels
1 egg whites
2 cup vegetable broth , hot (or chicken broth)
1 pinch salt and pepper (to taste)
1 tbsp canola oil
1 medium onions , peeled and chopped
1 medium garlic cloves , finely minced
2 cup fresh mushroom slices
3 cup fresh green beans (or frozen )
0.5 cup red bell peppers, sliced , thinly
2 tbsp light soy sauce

1 Put kasha in a 5-quart saucepan and stir with egg white. Stir constantly over medium heat for about 5 minutes, until kasha is dry-toasted.
2 Add broth or water and seasoning, stir once and over pot.
3 Lower heat and cook for about 15 minutes or until all the water is absorbed.
4 Heat oil in a non-stick skillet and saute onion with mushrooms until partially soft.
5 Add garlic, green beans and red peppers. Steam covered, until soft.
6 Season with soy sauce and mix well. Combine with kasha and serve.

If using fresh string beans, add a bit of water when steaming.