Kasha Pilaf With Carrots
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- ½cup finely chopped onion
- 1teaspoon finely chopped garlic
- ½cup scraped and finely diced carrots, about ¼-inch cubes
- 1cup kasha
- 1bay leaf
- 2sprigs fresh thyme or ½ teaspoon dried
- 1¾cups fresh or canned chicken broth
- Salt and freshly ground pepper to taste
- 1tablespoon butter
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
223 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.
Private Notes
Comments
I don't usually like kasha in any form except the traditional but this was a nice summer dish (I think of kasha as a winter dish). I made it about an hour in advance of serving and let it sit. I reheated very gently and separated all the little lumps so that the grains were discrete. The sweetness from the carrots was nice and the kasha was light and fluffy.
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