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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Kasha and Brown Rice Rotini

Source: dLife

Kasha and brown rice pasta with onions and mushrooms.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	164.1

Total Carbs	29.9 g

Dietary Fiber	3.0 g

Sugars	2.0 g

Total Fat	3.2 g

Saturated Fat	0.4 g

Unsaturated Fat	0.5 g

Potassium	61.4 mg

Protein	5.9 g

Sodium	71.7 mg

Dietary Exchanges 3.2 Fat, 0.3 Vegetables, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp Oil, safflower 1.0
1 each medium onions 1.0
1 each eggs 1.0
1 cup Buckwheat, Kasha, roasted kernels 0.5
0 1/2 cup fresh mushroom slices 2.0
2 cup low sodium vegetable broth 1.0
1 pinch black pepper 1.0
1 pinch sea salt 2.0
2 cup cold water 1.5
1 1/2 cup Pasta, rotini, FS

Directions

Heat the oil and sauté the onion, in a saucepan, for approximately 5 minutes.
Beat the egg in a bowl and mix in the kasha so each grain is covered with egg. Add to the onions and cook, stirring until rice is separated.
Put the mushrooms, broth, pepper, and sea salt in the mixture. Cook, covered, for 15 minutes or until the liquid has absorbed.
While the mixture is cooking, pour the water in a pot and bring to a boil. Put the rotini in the pot and cook for 6 minutes. Once the pasta is tender but still slightly firm, strain do not rinse.
Mix together the kasha and the rotini and serve.