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
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.