Best Kasha Pilaf With Carrots Recipes

KASHA AND BOW-TIE PILAF

Kasha and Bow-Tie Pilaf image

Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

3 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 cup sliced fresh mushrooms (4 oz)
1 cup uncooked whole kasha (buckwheat groats)
1 egg, beaten
2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked farfalle (bow-tie) pasta (2 oz)
1/2 cup chopped fresh parsley

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.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

KASHA PILAF

Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA PILAF

Kasha Pilaf image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely minced garlic
1 cup kasha
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
2 sprigs fresh parsley
1 3/4 cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams