Kasha Pilaf With Carrots Recipes

KASHA PILAF

Steps:

• In a large skillet saute the onions, celery and garlic in the oil for about 10 minutes, until the onions are translucent.
• Add the kasha and saute for another minute to lightly toast it.
• Pour in the water, add the carrots, cover, and simmer for 5 minutes.
• Add the mushrooms, red wine, any sauce and dill. Cover and cook on low heat until the liquid is absorbed and the kasha and vegetables are tender, about 10 minutes.
• Add pepper to taste. Served garnished with dill or parsley sprigs and tomato wedges.

SAVORY KASHA PILAF

Steps:

• Heat oil in electric skillet or large saucepan over medium-high heat. Add garlic, scallions, bell pepper and carrots. Place kasha in bowl. Combine egg replacer powder and water in liquid measuring cup, and pour over kasha, mixing thoroughly. Combine kasha mixture with vegetables, and cook 2 minutes, stirring frequently. Add hot stock, and reduce heat to low. Cover, and cook 15 minutes, stirring occasionally. PER SERVING: 64 CAL; 2G PROT; 2G TOTAL FAT (0G SAT. FAT); 13G CARB; 0MG CHOL; 40MG SOD; 2G FIBER; 3G SUGARS

KASHA PILAF WITH CARROTS

Steps:

• Heat the oil in a saucepan and add the onion, garlic and carrots. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
• Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.

KASHA PILAF

Steps:

• In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
• Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

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.