Kasha With Broccoli Rabe And Fontina
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole- or coarse-grain kasha (buckwheat groats)
- 1large egg white, lightly beaten
- 3cloves garlic, minced
- 1½cups vegetable or chicken stock or boiling water
- Salt and freshly ground black pepper
- 2tablespoons extra-virgin olive oil
- 2cups slivered broccoli rabe
- ½cup fontina cheese, in small cubes
Nutritional analysis per serving (6 servings)
186 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 7 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix kasha with egg white in a heavy one-quart saucepan. Place over medium heat and stir with fork for two to three minutes, until grains are separated. Stir in half the garlic.
- Step 2
Add the stock or water, stir and season with salt and pepper. Cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed and the grains are fluffy.
- Step 3
Meanwhile, heat the oil in a large skillet. Stir in the remaining garlic, then add the broccoli rabe and saute over medium-high heat about 10 minutes, until it has wilted and is tender. When the kasha is done, add it to the skillet. Toss it lightly with the broccoli rabe and cheese and serve.
Private Notes
Comments
I added red pepper flakes to the sauteing garlic and broccoli rabe to give a bit more spice and used grated cheese - turned out to be a delicious side dish!
It's a good start but, frankly it needs a lot more flavor; spices or herbs, maybe even nuts might jazz it up. And, when the cheese melts it clumps with the kasha grains. Perhaps, grating instead of cubing would provide a more even melt or, sprinkling it on top then, baking the dish briefly to melt the cheese. I did like the taste of broccolini with the kasha. i'm thinking next time i'll just make kasha varniskes then, simply add broccolini and/or cheese.
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