Kasha with Zucchini and Peppers

Ingredients

• 2 Tbsp butter 
• 2 cups chicken broth 
• 1 cup coarse ground kasha 
• 1  egg white 
• 2 cloves garlic minced
• 1 tsp ground cumin 
• 1 medium onion chopped
• 0.5 cup parmesan cheese grated kraft
• 1 medium bell pepper red chopped
• 1 medium zucchini chopped

Equipment

• bowl
• frying pan

Directions

1. Mix kasha and egg white until well blended.
2. Heat nonstick skillet on medium heat.
3. Add kasha mixture; cook 3 minutes or until dry and grains have separated.
4. Transfer kasha to small bowl; set aside.
5. Melt butter in medium skillet with tight-fitting lid.
6. Add onion and garlic; cook and stir 3 minutes or until crisp-tender.
7. Add zucchini and peppers; cook and stir an additional 3 minutes.
8. Add kasha, cumin and broth; mix well.
9. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until most of the liquid is absorbed.
10. Let stand, covered, 10 minutes. Stir in cheese.