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Kasha & Orzo Pilaf
Kasha & Orzo Pilaf
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From: EatingWell Magazine, Holiday Issue 1995
Earthy kasha pairs up with orzo in this quick and tasty pilaf.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups water
- ¾ cup orzo
- 1 teaspoon salt, divided
- 1½ cups reduced-sodium chicken broth
- ¾ cup kasha, preferably whole granulation
- ¾ cup shredded carrots, (2 medium)
- 2 teaspoons butter
- 1 teaspoons chopped fresh thyme, or ½ teaspoon dried thyme leaves
- ½ teaspoon freshly ground pepper
- ¼ cup finely chopped fresh parsley
- 2 scallions, trimmed and chopped
Preparation
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Active
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Ready In
- Bring water to a boil in a medium saucepan. Add orzo and ¼ teaspoon salt and cook until tender, 7 to 10 minutes. Drain and rinse with cold water; set aside.
- 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.
- Reduce heat to low and slowly stir in the hot broth. Add carrots, butter, thyme, pepper and the remaining ¼ 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.
- Make Ahead Tip: Cover and refrigerate up to 1 day in advance. Reheat in a shallow, lightly oiled, covered 2-quart baking dish at 400°F for 20 minutes.
- Per serving: 258 calories; 3 g fat(2 g sat); 5 g fiber; 50 g carbohydrates; 10 g protein; 30 mcg folate; 5 mg cholesterol; 3 g sugars; 3,913 IU vitamin A; 8 mg vitamin C; 32 mg calcium; 2 mg iron; 521 mg sodium; 335 mg potassium
- Nutrition Bonus: Vitamin A (78% daily value)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, ½ vegetable
