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Kasha with Vegetables
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 120.9
Total Carbs 22.3 g
Dietary Fiber 3.8 g
Sugars 3.0 g
Total Fat 2.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.5 g
Potassium 135.3 mg
Protein 4.7 g
Sodium 355.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 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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1 cup  Buckwheat, Kasha, roasted kernels
1 each  egg whites
2 cup  vegetable broth
1 pinch  salt and pepper
1 tbsp  canola oil
1 each  medium onions
1 each  medium garlic cloves
2 cup  fresh mushroom slices
3 cup  fresh green beans
0 1/2 cup  red bell peppers, sliced
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.

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