Kasha Rustica

== Description ==
This dish tastes even better made ahead and can be refrigerated for 3 to 4 days. To reheat, place in a casserole dish, cover and warm in a 350°F oven or in a microwave oven.
== Ingredients ==
* 1 cup finely chopped onions
* 2 tbsp margarine
* 8 oz mushrooms, sliced
* 1 cup kasha, uncooked
* 1 egg, beaten
* 2 cup vegetable stock
* 8 oz pasta shells or bow ties — uncooked
* 1 pinch salt
* 1 pinch freshly ground pepper
== Directions ==
# In a large skillet sauté onions in margarine over medium heat until lightly browned, about 10 minutes.
# Add mushrooms and saute until mushrooms are browned, about 5 minutes.
# Remove from heat and set aside.
# Mix kasha with egg in a small bowl until kernals are coated.
# Place kasha in a large non-stick skillet.
# Cook over high heat, stirring and breaking kasha apart with a fork until egg is set and grains are separate, about 3 minutes.
# In a medium-size saucepan, bring stock to a boil.
# Add stock to kasha, cover skillet and simmer over low heat until liquid is absorbed, about 10 minutes.
# Remove from heat and set aside.
# Prepare pasta according to package directions and drain.
# Combine onion mixture, kasha and pasta.
# Season with salt and pepper and serve hot. 
== Nutritional information ==
Per serving: 
* 280 calories | 10g prot | 226 sod | 48 carb | 7g fat | 36mg chol | 20mg calcium 
Category:Conchiglie Recipes
Category:Farfalle Recipes
Category:Kasha Recipes
Category:Mushroom Recipes
Category:Ovo-lacto Recipes
Category:Onion Recipes
Category:Egg Recipes
Category:Vegetable stock and broth Recipes