Ingredients
1/2
cup uncooked kasha
1
egg white
2
cloves garlic, finely chopped
4
cups vegetable or chicken broth
3/4
cup dried lentils (6 ounces), sorted and rinsed
1
teaspoon ground cumin
1
can (15 1/4 ounces) whole kernel corn, drained
1
can (2 1/4 ounces) sliced ripe olives, drained
2
medium tomatoes, chopped (1 1/2 cups)
1
container (8 ounces) plain yogurt
1 1/2
teaspoons dried mint leaves
1
cup crumbled feta cheese
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Mix kasha and egg white. Cook kasha and garlic in skillet 2 to 3 minutes, stirring constantly, until kernels separate and dry.
Stir in broth, lentils and cumin. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes, stirring occasionally, until kasha and lentils are tender. Stir in corn, olives and tomato. Cook until hot.
Mix yogurt and mint. Spoon over kasha mixture. Sprinkle with cheese.
