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Kasha & Orzo Pilaf

January/February 1994

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


Kasha & Orzo Pilaf Recipe

Makes: 4 servings, about 1 1/4 cups each

Active Time:

Total Time:

Ingredients

  • 4 cups water
  • 3/4 cup orzo
  • 1 teaspoon salt, divided
  • 1 1/2 cups reduced-sodium chicken broth
  • 3/4 cup kasha, preferably whole granulation
  • 3/4 cup shredded carrots, (2 medium)
  • 2 teaspoons butter
  • 1 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup finely chopped fresh parsley
  • 2 scallions, trimmed and chopped

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

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.

Nutrition Bonus: Vitamin A (79% daily value), Magnesium (23% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1/2 vegetable


More From EatingWell

Recipe Categories

Servings
4
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Hanukkah
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
January/February 1994
20 minute dinner recipes
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