1/4 cup dried porcini mushrooms

1/2 cup hot chicken broth

2 tbsp extra-virgin olive oil

1 onion -- finely chopped

2 cloves minced garlic

1/2 red bell pepper -- Chopped

12 ounces white mushrooms -- thinly sliced

1 1/2 cup kasha

1 egg white

3 cups vegetable broth

2 carrots -- diced

ground black pepper 1 pinch Cayenne pepper

2 tablespoons chopped parsley

1 tablespoon low-sodium soy sauce

Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a lar ge, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat unt il golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min.

Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry.

Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; b ring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in p arsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Ma kes 11 cups. [360 cals/9.5 g fat] This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vege table Casseroles," [PATh 15 Oc 96]