Kasha And Orzo Pilaf Recipes

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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

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

SARAH'S RICE PILAF



Sarah's Rice Pilaf image

This is a delicious twist to traditional rice.

Provided by sarahbillings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ cup orzo pasta
½ cup diced onion
2 cloves garlic, minced
½ cup uncooked white rice
2 cups chicken broth

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.

Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g

KASHA & ORZO WITH PORTABELLAS



Kasha & Orzo with Portabellas image

We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.

Yield serves 4

Number Of Ingredients 14

3 cups chopped onions
2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped
2 tablespoons olive oil
2 garlic cloves, minced or pressed
1/2 teaspoon dried thyme (2 teaspoons chopped fresh)
1/2 teaspoon salt
1 egg
1/2 cup kasha (page 177)
1/2 cup orzo
2 cups boiling water
2 tablespoons butter
Salt and pepper
Sour cream
Toasted walnuts

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 PILAF



Kasha Pilaf image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

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

KASHA PILAF WITH CARROTS



Kasha Pilaf With Carrots image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1/2 cup scraped and finely diced carrots, about 1/4-inch cubes
1 cup kasha
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1 3/4 cups fresh or canned chicken broth
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 458 milligrams, Sugar 2 grams, TransFat 0 grams

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

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

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