Multigrain Pilaf (Adapted from CL)1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 1/3 cups vegetable broth
1/3 cup dry kasha
1/3 cup dry pearl barley
1/3 cup dry bulgur
1/2 teaspoon salt
1 bay leaf
1/4 cup chopped pecans, toasted
1/8 teaspoon freshly ground black pepper
In a medium saucepan, heat oil over medium-high. Add onion and garlic - sauté until the onion is tender, about 3 to 5 minutes. Stir in broth, kasha, barley, bulgur, salt and bay leaf. Bring to a boil, cover, reduce heat and simmer until the liquid is absorbed - about 15 minutes. Remove from heat and remove the bay leaf. Fluff with a fork and stir in pecans and pepper.
Makes about 4 to 6 servings.
Just found the recipe? Click here to see where we talked about it!
Joe, I'm so excited that you and the general public are finding out about kasha. My mom made it all the time, usually as a starch to complement pot roast. After she died my brother and his wife were clearing out Mom's apartment and came across her "kasha pot," a lidded aluminum pot I think she bought when first married, and they asked if I wanted it. Of course I said yes. We make it all the time and love it. Enjoy.
ReplyDeleteH&E - I'm glad we tried it! Now I just need to keep my eye out for recipes that use it!
ReplyDelete