Instructions: Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a large, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat until 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; bring 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 parsley and soy sauce.

Spoon into a large casserole dish. Bake till heated, about 10 min.

Serves 4.

Makes 11 cups.

Grain and Vegetable Casseroles," [PATh 15 Oc 96]

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