Kasha Pilaf With Carrots Recipes

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KASHA PILAF



Kasha Pilaf image

"Kasha, a high-fiber, lysine-rich grain made from buckwheat groats, is common throughout Eastern Europe. It has a distinctive earthy flavor, so some people consider it an acquired taste, but many of us at Moosewood like it a lot. Like rice, kasha can be eaten plain alongside a juicy main dish such as beans or sautéed vegetables, but it has the advantage of being quick-cooking - a mere 15 minutes and it's ready.This savory pilaf can stand on its own as a side dish or serve as a first-class stuffing for tomatoes, bell peppers, or winter squash."

Provided by From Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective

Categories     Main Course

Time 45m

Number Of Ingredients 14

1-1/4 cups chopped onions
1 cup diced celery
4 garlic cloves, minced or pressed
1 tablespoon canola or other vegetable oil (I used EVOO)
1 cup kasha (buckwheat groats)
1-1/3 cups water
1 cup peeled and diced carrots
2 cups sliced mushrooms
1/4 cup dry red wine (I used water)
2 tablespoons soy sauce
2 tablespoons chopped fresh dill (2 teaspoons dried)
ground black pepper to taste
garnish with a few fresh dill or parsley sprigs
garnish with tomato wedges

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.

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

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

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