Kasha And Orzo Pilaf Food

TURKISH RICE PILAF WITH ORZO

Steps:

• Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
• Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
• Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
• Add the butter and oil to the skillet to melt.
• Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
• While the pasta is cooking, peel and finely chop the onion and garlic.
• Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
• Add the garlic and the rice and stir together until the rice is bright white.
• Add the hot broth, salt, and pepper and bring to a simmer.
• Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
• Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
• Sprinkle the finished pilaf with lemon juice and serve.

HERBED ORZO PILAF

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

KASHA AND BOW-TIE PILAF

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Cook onions, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet to plate.
• In small bowl, stir kasha and egg, coating well. Cook kasha in same skillet over medium heat about 3 minutes, stirring constantly, until browned and dry.
• Return vegetables to skillet with kasha; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.
• Meanwhile, cook and drain pasta as directed on package. Stir cooked pasta and parsley into kasha mixture.

KASHA PILAF

Steps:

• In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
• Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

ORZO PILAF

Steps:

• Brown orzo and onion in margarine over med-hi heat.
• Add rice, broth and a dash of pepper and salt.
• Bring back to a full boil, then cover, lower heat, and simmer for 20 minutes.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

KASHA AND ORZO PILAF

Steps:

• Cook the orzo in a large pan of boiling water until just al dente (see package directions for cooking time); drain, rinse with cold water, and drain again.
• In the meantime, bring the vegetable broth to a simmer in a small saucepan.
• While the orzo is cooking, mix the kasha and egg together in a mixing bowl; stir well to coat each grain.
• In a large nonstick skillet over high heat, cook the egg-coated kasha, stirring constantly and scraping it up from the bottom, until the kernels are dry and separated and give off a nutty toasted aroma.
• Slowly add the hot broth, stir well, and cover.
• Cook for about 15 minutes or until the kasha is tender.
• Stir in the orzo, carrots, margarine, and thyme.
• Season to taste with salt and pepper; cover and let stand off the heat for 3 minutes.
• Toss with the parsley and scallions; serve.