Ingredients:
3 tablespoons vegetable oil, divided
1 onions, chopped
2 cups vegetable broth
1 large eggs, beaten
1 cup dried kasha
4 cups sliced mushrooms
2 tablespoons soy sauce
1 tablespoon chopped fresh dill
salt and pepper
Directions:
In a medium skillet, heat 1 tablespoon oil over medium heat.
Add the onions and saute, stirring often.
While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
In a bowl, mix together the egg and kasha.
When the onions have softened, add in the kasha mixture and stir well to combine.
Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
Remove the mushroom skillet from the heat.
When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
Add in the soy sauce, dill, and salt and pepper to taste.
Serve hot.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.