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20 minute dinner recipes

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Kasha & Orzo Pilaf


From EatingWell:  January/February 1994

Earthy kasha pairs up with orzo in this quick and tasty pilaf.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes



  1. Bring water to a boil in a medium saucepan. Add orzo and 1/2 teaspoon salt and cook until tender, 7 to 10 minutes. Drain and rinse with cold water; set aside.
  2. Meanwhile, bring broth to a simmer in a small saucepan over low heat. Toast kasha in a large skillet over medium-high heat, about 3 minutes.
  3. Reduce heat to low and slowly stir in the hot broth. Add carrots, butter, thyme, pepper and the remaining 1/2 teaspoon salt. Cover and cook until the kasha is tender and all the broth has been absorbed, 10 to 12 minutes. Stir in the reserved orzo, parsley and scallions.


Per serving : 262 Calories; 3 g Fat; 2 g Sat; 0 g Mono; 7 mg Cholesterol; 50 g Carbohydrates; 10 g Protein; 5 g Fiber; 656 mg Sodium; 254 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1/2 vegetable

Tips & Notes