Best Kashi Seven Whole Grain Sesame Pilaf Recipes

Kashi Seven Whole Grain & Sesame Pilaf image

Provided by morgainegeiser

Categories Grains

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

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

Yummy Whole Grain Wheat Pilaf (Wheat Berry) image

Provided by PookeyLumLum

Categories Grains

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup wheat berries, rinsed
2 cups water
2 bouillon cubes (I use chicken but you can use veggie broth to make vegetarian)
3 tablespoons olive oil
1 large red onion, chopped (I chop mine pretty small)
3 large garlic cloves, minced
3 large carrots, chopped (I also chop this very small for my toddler)
2 cups cremini mushrooms, chopped (can use regular mushrooms or Portobello caps instead)
2 eggs, beaten
1 teaspoon fresh ground pepper
1 teaspoon onion salt
1/2 cup raisins (optional)
1 gala apples, diced (optional)
1/2 cup slivered almonds (optional)

Steps:

Rinse the wheat berries.
Bring 2 cups water to a boil in medium saucepan and dissolve the bouillon cubes.
Add the rinsed wheat berries and cover.
Return to boil then reduce heat to simmer for 45 to 50 minutes until most of the liquid is absorbed and grains are firm yet chewy.
In a large skillet,heat olive oil over medium high heat.
Add onions and saute for about 5 minutes until translucent.
Reduce heat to medium and stir in the garlic and carrots, cooking 3 minutes.
Add the mushrooms and saute until their released liquid has evaporated--about 10 minutes.
Push the veggies off to the side and use the free space in the skillet to scramble the beaten eggs.
Stir in the cooked wheat berries, pepper, onion salt and any OPTIONAL items you're going to add.
Cook 2 or 3 more minutes to heat through.
Voila!

Nutrition Facts : Calories 115.9, Fat 8.6, SaturatedFat 1.5, Cholesterol 70.6, Sodium 254.9, Carbohydrate 7.2, Fiber 1.5, Sugar 3, Protein 3

Kashi, Mint, and Almond Salad image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil, plus additional for drizzling
1 small onion, finely chopped
Coarse salt and freshly ground black pepper
2 teaspoons ground cumin
2 garlic cloves, minced
1 cup uncooked Kashi 7 Whole Grain Pilaf
2 bay leaves
3 tablespoons fresh lemon juice
8 cherry tomatoes, quartered
5 tablespoons sliced natural almonds
1/4 cup chopped fresh mint
1/4 cup chopped parsley
4 large romaine leaves

Steps:

In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.
Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water, if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.
Taste and adjust seasonings, if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.
Place a romaine leaf on each of 4 plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.

Nutrition Facts : Calories 352 g, Fat 21 g, Protein 8 g