Kashi Seven Whole Grain Sesame Pilaf Recipes

KASHI SEVEN WHOLE GRAIN & SESAME PILAF

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.

KASHI, MINT, AND ALMOND SALAD

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.

KASHI GOLEAN GRANOLA/SNACK BARS (NO BAKE)

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix oats, cereal, craisins, raisins and almonds in a large bowl. Set aside.
• In a saucepan, mix honey and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over cereal and fruit mixture. Stir and mix well. Press mixture FIRMLY onto pan. (You get to burn the calories before you eat them!) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.

YUMMY WHOLE GRAIN WHEAT PILAF (WHEAT BERRY)

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!

KASHA PILAF

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.