Best Kashi Pilaf Recipes

KASHI AND WILD RICE PILAF

Kashi and Wild Rice Pilaf image

Apples, fruit juices, currants and cranberries bring a refreshing tang to this pilaf. It's my adaptation of a different recipe.

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

1-3/4 cups water
1-1/4 cups unsweetened apple juice or cider
1 cup Kashi whole grain pilaf
1/2 cup uncooked wild rice
1/2 cup chopped red onion
1 teaspoon olive oil
2 medium tart apples, chopped
2 green onions, thinly sliced
1/3 cup orange juice
1/4 cup dried cranberries
1/4 cup dried currants
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup finely chopped pecans, toasted
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 183 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

KASHI SEVEN WHOLE GRAIN & SESAME PILAF

Kashi Seven Whole Grain & Sesame Pilaf image

I took a lowfat, high fiber cooking class at the hospital and this is one of the recipes we made. It is served cold.

Provided by morgainegeiser

Categories Grains

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 cup Kashi, pilaf
1/4 cup green pepper, diced
1/4 cup green onion, diced
1/4 cup parsley, chopped
1/4 cup water chestnut, sliced
1/4 cup frozen peas
2 tablespoons canola oil
1/4 cup soy sauce, low-sodium
1 1/2 tablespoons wine vinegar
1 teaspoon Dijon mustard

Steps:

Whisk all vinaigrette ingredients together.
Bring water to a boil. Add Kashi and reduce heat to simmer.
Cook until all liquid has been absorbed, about 25 minutes.
Spread Kashi on sheet pan and allow to cool.
Add vegetables to cooked and cooled Kashi.
Add enough Kashi vinaigrette or your choice of dressing just to coat, and toss well. Serve chilled.

Nutrition Facts : Calories 65.5, Fat 3.7, SaturatedFat 0.3, Sodium 530.5, Carbohydrate 7, Fiber 1.1, Sugar 2.1, Protein 1.9