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Kasha Pilaf Recipe-1092

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A refreshing change from rice, this makes a tasty side dish.

Yield: Makes 4–6 servings
Prep time: 5 Mins
Cooking time: 25 Mins


  • 2 tbsp butter
  • 1 large onion, chopped
  • 2 celery stalks, sliced
  • 1 1/3 cups kasha (buckwheat groats)
  • 1 large egg
  • 1 tsp ground sage
  • 1 tsp ground thyme
  • ¾ cup raisins
  • ¾ cup coarsely chopped walnuts
  • Salt


1. Melt the butter in a large frying pan over medium heat. Add the onion and celery and cook about 3 minutes, or until the vegetables begin to soften.

2. Mix the kasha and egg in a bowl. Add to the frying pan and cook, stirring constantly, about 1 minute, or until the grains are dry and separated. Add 2 cups water, the sage, and thyme. Increase the heat to high and bring to a boil. Cover and reduce the heat to medium-low. Simmer for about 12 minutes, or until it is almost tender.

3. Stir in the raisins and walnuts. Continue cooking for about 5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season with salt.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

334kcal (17%)
49mg (5%)
3mg (5%)
48mcg RAE (2%)
45mg (15%)
321mg (13%)
4g (19%)
15g (24%)
2mg (11%)

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