Kasha Breakfast Pilaf Food

KASHA AND BOW-TIE PILAF

Kasha and Bow-Tie Pilaf image

Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

3 tablespoons butter or margarine
2 medium onions, coarsely chopped (1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 cup sliced fresh mushrooms (4 oz)
1 cup uncooked whole kasha (buckwheat groats)
1 egg, beaten
2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked farfalle (bow-tie) pasta (2 oz)
1/2 cup chopped fresh parsley

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.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g

KASHA PILAF

Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA BREAKFAST PILAF

Kasha Breakfast Pilaf image

Provided by Elisa Bosley

Yield 6 people

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium-large onion, chopped
3 cloves garlic, minced
3/4 pound mushrooms, sliced
2 medium red potatoes, scrubbed and cut into ½-inch cubes
1 cup kasha (toasted buckwheat)
2 cups boiling water
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
6 eggs
1/4 cup chopped fresh parsley

Steps:

Heat oil in a 2-quart saucepan. Add onion, garlic, and mushrooms and sauté until onion is soft and most of the liquid is evaporated, 10-15 minutes. Add potatoes to onions, stir, and sauté 2 minutes. Add kasha to mixture and stir. Pour in boiling water, salt, and pepper. Turn heat to low. Cover pot and simmer 15 minutes.
Prepare eggs to your liking (fried or scrambled).
Fluff grains with a fork; stir in fresh parsley. Taste and adjust seasoning. Serve hot, topped with egg.

Nutrition Facts : ServingSize 1 serving, Calories 180 kcal, Fat 10 g, SaturatedFat 2 g, UnsaturatedFat 7 g, Carbohydrate 37 g, Fiber 5 g, Protein 13 g, Cholesterol 186 mg, Sodium 276 mg

KASHI SEVEN WHOLE GRAIN & SESAME PILAF

Kashi Seven Whole Grain & Sesame Pilaf image

I took a lowfat, high fiber cooking class at the hospital and this is one of the recipes we made. It is served cold.

Provided by morgainegeiser

Categories Grains

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 cup Kashi, pilaf
1/4 cup green pepper, diced
1/4 cup green onion, diced
1/4 cup parsley, chopped
1/4 cup water chestnut, sliced
1/4 cup frozen peas
2 tablespoons canola oil
1/4 cup soy sauce, low-sodium
1 1/2 tablespoons wine vinegar
1 teaspoon Dijon mustard

Steps:

Whisk all vinaigrette ingredients together.
Bring water to a boil. Add Kashi and reduce heat to simmer.
Cook until all liquid has been absorbed, about 25 minutes.
Spread Kashi on sheet pan and allow to cool.
Add vegetables to cooked and cooled Kashi.
Add enough Kashi vinaigrette or your choice of dressing just to coat, and toss well. Serve chilled.

Nutrition Facts : Calories 65.5, Fat 3.7, SaturatedFat 0.3, Sodium 530.5, Carbohydrate 7, Fiber 1.1, Sugar 2.1, Protein 1.9

KASHA

Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

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.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

More about "kasha breakfast pilaf food"

CRANBERRY KASHA PILAF | A DELICIOUS VEGAN SIDE DISH

Web Nov 18, 2020 1 cup Kasha, (toasted buckwheat oats) 1 cup Dried Cranberries 1 cup Water 1 teaspoon Kosher Salt For The Salad 1 cup …
From twosleevers.com
5/5 (4)
Total Time 37 mins
Category Main Course, Side Dish
Calories 352 per serving

Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl. Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.

Kasha Breakfast Pilaf Food

KASHA AND BOW-TIE PILAF

Looking for a delicious side dish using Progresso® broth? Then check out this great pilaf made with kasha and pasta - ready in 35 minutes.

KASHA PILAF

Serve this pilaf with braised veal shanks.

KASHA BREAKFAST PILAF

KASHI SEVEN WHOLE GRAIN & SESAME PILAF

I took a lowfat, high fiber cooking class at the hospital and this is one of the recipes we made. It is served cold.

KASHA

More about "kasha breakfast pilaf food"

CRANBERRY KASHA PILAF | A DELICIOUS VEGAN SIDE DISH

TO ACHIEVE HEALTH AND TASTE TRY KASHI 7 GRAIN PILAF: A …

SAVORY KASHA PILAF RECIPE

HOW TO COOK BUCKWHEAT KASHA - NATASHASKITCHEN.COM

KASHA IS RUSSIAN SOUL FOOD RECIPE | EXTRA CRISPY

ROASTED BUCKWHEAT WITH VEGETABLES – VEGAN KASHA …

KASHA BREAKFAST PILAF - DELICIOUS LIVING

KASHI PILAF CEREAL | MRBREAKFAST.COM

10 BEST VEGAN KASHA RECIPES | YUMMLY

KASHA BREAKFAST RECIPES RECIPES ALL YOU NEED IS FOOD

QUICK KASHA PILAF RECIPE | SPARKRECIPES

KASHA PILAF — THE BIRKETT MILLS

APPLE SPICE KASHA FOR BREAKFAST - POPPYS WILD KITCHEN

RECIPE: KASHA BREAKFAST PORRIDGE | WHOLE FOODS MARKET

KASHI 7 WHOLE GRAIN PILAF AS BREAKFAST CEREAL RECIPE

20-MINUTE KASHA PILAF WITH MUSHROOMS - FURTHER FOOD

SALMON PILAF RECIPE - CLEAN EATING

KASHA BREAKFAST PILAF | KEEPRECIPES: YOUR UNIVERSAL RECIPE …

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search