1 cup uncooked medium-grain kasha (buckwheat groats)
2 large egg whites (or 1 egg)
1/4 cup water
1/4 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
4 hard-cooked large eggs
1 tablespoon olive oil divided
4 cups thinly sliced leek, separated into rings (about 3 leeks)
2 tablespoons water
1 teaspoon sugar
1/4 cup chopped pecans, toasted
1. Place kasha in a medium saucepan, cook over medium-low heat 3 minutes, stirring often. Gradually add uncooked egg whites, stirring to coat. Add 1/4 cup water, salt, and broth, bring to boil.
2. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Cut cooked eggs in half, remove yolks, and reserve for another use. Finely chop cooked egg whites. Add cooked egg whites and 1 1/2 teaspoons of olive oil to kasha mixure, stir well.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leak; sauté 5 minutes. Add 2 tablespoons water and sugar; cover, reduce heat, and cook 2 minutes. Spoon 1 cup kasha into each of 4 bowls. Top each serving with 1/2 cup leek mixture and 1 tablespoon chopped pecans.
Yield: 4 servings
Source: Cooking Light, January/February 2001
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