Kasha Pilaf With Almonds

• 2 egg whites
• 1/2 cup kasha
• 2 teaspoons canola oil
• 1 rib celery, sliced thin
• 1 small onion, coarsely chopped
• 1 cup chicken stock or broth
• Freshly ground black pepper
• Salt, if desired
• 1/2 cup toasted slivered almonds

1. In a nonstick saucepan beat the egg whites slightly; then spoon off and discard about a teaspoon.
2. Mix kasha with the remaining whites.
3. Stir frequently over medium heat until each grain is separate and dry.
4. Push kasha to one side of the pan and add oil to the pan.
5. When it is hot, add celery and onion and saute over medium heat a few minutes until onion begins to soften and brown.
6. Add chicken stock; combine ingredients in the pan and season with salt and pepper.
7. Reduce heat; cover pan and simmer about 15 minutes, until kasha is tender.
8. Stir almonds into kasha.

egg whites, kasha, canola oil, celery, onion, chicken, freshly ground black pepper, salt, almonds

Taken from cooking.nytimes.com/recipes/4656 (may not work)