Tuesday, May 10, 2005

Multigrain Pilaf

Multigrain PilafMultigrain 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.

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  1. 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.

  2. H&E - I'm glad we tried it! Now I just need to keep my eye out for recipes that use it!