Directions

• Step 1

  Bring water to a boil in a medium saucepan. Add orzo and 1/4 teaspoon salt and cook until tender, 7 to 10 minutes. Drain and rinse with cold water; set aside.

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• Step 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.

• Step 3

  Reduce heat to low and slowly stir in the hot broth. Add carrots, butter, thyme, pepper and the remaining 1/4 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.