Kasha And Orzo Pilaf Recipes

KASHA AND BOW-TIE PILAF

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
• In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
• Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
• Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.

SARAH'S RICE PILAF

Steps:

• Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

KASHA PILAF

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic. Cook, stirring, until wilted.
• Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper. Bring to the boil and cover closely. Cook 10 minutes.
• Remove the bay leaf, thyme sprig and parsley sprigs. Add the remaining 1 tablespoon butter and the chopped parsley. Stir to blend.

ORZO PILAF

Steps:

• Brown orzo and onion in margarine over med-hi heat.
• Add rice, broth and a dash of pepper and salt.
• Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

KASHA PILAF WITH ALMONDS

Steps:

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

KASHI AND WILD RICE PILAF

Steps:

• In a large saucepan, bring the water, apple juice, pilaf and wild rice to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Drain if necessary., Meanwhile, in a large skillet, saute onion in oil for 2 minutes. Stir in apples and green onions; cook 3-4 minutes longer or until apples are crisp-tender. Stir in the orange juice, cranberries, currants, salt, pepper, cinnamon and nutmeg. Bring to a boil. Stir in pilaf mixture; heat through. Sprinkle with pecans and parsley.

CORNISH HENS WITH KASHA PILAF

Steps:

• Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
• Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
• Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
• Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.

KASHA & ORZO WITH PORTABELLAS

Steps:

• In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
• In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
• When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.
• Add a chopped red bell pepper to the onions and mushrooms after they've been cooking for about 5 minutes.
• Almost any sautéed chopped vegetable can be incorporated into this dish-try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
• For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.
• This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209). For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).

KASHA AND ORZO PILAF

Steps:

• Cook the orzo in a large pan of boiling water until just al dente (see package directions for cooking time); drain, rinse with cold water, and drain again.
• In the meantime, bring the vegetable broth to a simmer in a small saucepan.
• While the orzo is cooking, mix the kasha and egg together in a mixing bowl; stir well to coat each grain.
• In a large nonstick skillet over high heat, cook the egg-coated kasha, stirring constantly and scraping it up from the bottom, until the kernels are dry and separated and give off a nutty toasted aroma.
• Slowly add the hot broth, stir well, and cover.
• Cook for about 15 minutes or until the kasha is tender.
• Stir in the orzo, carrots, margarine, and thyme.
• Season to taste with salt and pepper; cover and let stand off the heat for 3 minutes.
• Toss with the parsley and scallions; serve.