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Kasha and Brown Rice Rotini
Source: dLife

Kasha and brown rice pasta with onions and mushrooms.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 2 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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2 tsp  Oil, safflower
1 each  medium onions
1 each  eggs
1 cup  Buckwheat, Kasha, roasted kernels
0 1/2 cup  fresh mushroom slices
2 cup  low sodium vegetable broth
1 pinch  black pepper
1 pinch  sea salt
2 cup  cold water
1 1/2 cup  Pasta, rotini, FS
  1. Heat the oil and sauté the onion, in a saucepan, for approximately 5 minutes.
  2. 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.
  3. Put the mushrooms, broth, pepper, and sea salt in the mixture. Cook, covered, for 15 minutes or until the liquid has absorbed.
  4. 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.
  5. Mix together the kasha and the rotini and serve.

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