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Ingredients
2 tablespoons butter
½ cup finely chopped onions
½ teaspoon finely minced garlic
1 cup kasha
1 bay leaf
1 sprig fresh thyme or ½ teaspoon dried
2 sprigs fresh parsley
1 ¾ cups fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
34 grams carbs; 17 milligrams cholesterol; 211 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 5 grams fiber; 421 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the butter in a saucepan and add the onions and garlic. Cook, stirring, until wilted.
- Step 2
Add the kasha, bay leaf, thyme, parsley, broth, salt and pepper. Bring to the boil and cover closely. Cook 10 minutes.
- Step 3
Remove the bay leaf, thyme sprig and parsley sprigs. Add the remaining 1 tablespoon butter and the chopped parsley. Stir to blend.
Private Notes
Comments
Very nice basic grain dish. I also added some Worcestershire sauce and a bit of lemon juice which added some more flavor.