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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 with Vegetables

Source: Enlitened Kosher Cooking by Nechama Cohen

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

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 2.6 Fat, 0.9 Vegetables, 0.9 Starch, 0.1 Lean Meat

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

Directions

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.
Add broth or water and seasoning, stir once and over pot.
Lower heat and cook for about 15 minutes or until all the water is absorbed.
Heat oil in a non-stick skillet and saute onion with mushrooms until partially soft.
Add garlic, green beans and red peppers. Steam covered, until soft.
Season with soy sauce and mix well. Combine with kasha and serve.