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Kasha Pilaf

Updated February 23, 2016
(1 Votes)

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

Makes6 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time25 min

Cooking Time - Text25

CostInexpensive

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationside dish

Mealdinner, lunch

Taste and Textureherby, nutty, savory

Ingredients

  • 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

Instructions

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.

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.

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.

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