New Taste Journal

Whole Grain · Whole Food · Big Flavors

Kasha With Whole Wheat Fusilli
Onions and Mushrooms

Ingredients:

2     Cups Whole Grain Fusilli, cooked
3      Cups Kasha, cooked
1/2   Onion, sliced thin
6      Ounces Mushrooms, sliced thin
2     Tbs.    Olive Oil
1/2 tsp.Salt
1/4   tsp Pepper
1/2   Cup Stock, vegetable or chicken

This dish can be made using one pan.

First boil the pasta; rinse out the pan.

Next cook the kasha: scrub out the pan.

Finally, cook onions & mushrooms in the same pan.

^{Use a damp towel to wipe any dirt off of the mushrooms.

Slice mushrooms and onion thin.}

Gather and measure remaining ingredients.

Heat pan on stove.

Add oil to pan.

Add onions and mushrooms to pan.

Cook and stir ingredients over high heat for a couple of minutes.

Onions and mushrooms will cook and brown.

Add kasha, pasta and stock to the pan.

Season with salt and pepper.

Mix and cook ingredients for a minute or two and serve.

New Taste Thinking:

I love this dish because it takes advantage of just 2 Tablespoons of olive oil. The oil is used to cook the onions and mushrooms which gets maximum flavor out of them and then that little bit of oil moistens and flavors the whole dish. This makes a wonderful side dish for any meat or vegetable entree. It also works great for lunch with some wilted spinach or grilled vegetables. Try it with a scoop of Root Vegetable Hash.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors