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Kasha & Orzo Pilaf

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Earthy kasha pairs up with orzo in this quick and tasty pilaf.”


    • 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


  • 1 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.
  • 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 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.
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